Carrot cake

By FoodPornDirector

This recipe was originally from Leslie Viramontes with a few changes. It is enough to make 3 9-inch pans. It is important that the thickness of the batter does not exceed 1" in thickness in the pan.

Ingredients

• 6 cups grated carrots
• 3 cups all-purpose flour
• 1 cup brown sugar
• 1 cup white sugar
• 1.5 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1.5 tsp vanilla extract
• 4 eggs
• 1 cup peanut oil
• 1 cup raisins (1/2 brown and gold)
• 1 cup chopped pecans
• 1 cup crushed pineapple, drained

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. In a large bowl combine dry ingredients. In a medium bowl beat the eggs, stir in the oil, vanilla, and pineapple. Combine wet with dry ingredients and mix well. Gradually stir in carrots, nuts, and raisins. Pour into pan and bake until done (45 min).