Carrot Pineapple Bundt Cake

By Bostoncook

Light Jewish Holiday Desserts

Ingredients

• 1 cup flour
• 2/3 cup sifted cake flour
• 1 3/4 cups whole wheat pastry flour
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup raisins
• 1/2 cup walnuts, chopped
• 1/4 cup canola oil
• 3 tablespoons water
• 2 cups brown sugar
• 1 egg, at room temperature
• 8 ounces crushed pineapple, with juice
• 3 cups grated carrots, packed

Preparation

Step 1

1. Heat oven to 325. Spray and flour a bundt pan.

2. Sift together flours-salt. Stir in raisins and nuts.

3. Beat oil-sugar 1 minute. Beat in egg. On low, beat in pineapple and carrots

4. Beat in flour in 3 additions, mixing just until incorporated. Batter will be thick.

5. Spoon into pan and bake 60-70 minutes, until tester tests clean. Cool in pan on rack. Sprinkle with powdered sugar to serve.

Notes: Very good! Nice and moist. Left out nuts and added more raisins. Repeater.