Ingredients
- 1 398 ml can pineapple slices in juice
- 3 cups grated carrots
- 1/2 cup raisins
- 3 cups whole wheat flour
- 2 tbsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. allspice
- 1 tsp. salt
- 1 1/2 cups natural wheat bran
- 2/3 cup vegetable oil
- 4 eggs
- 2 tsp. vanilla
- 1 cup brown sugar
- 1 cup buttermilk
- 1/2 cup pineapple juice
- 2 1/2 cups sifted icing sugar
Preparation
Step 1
Preheat oven to 350F. Position oven rack so it is in the lower third of oven. Spray or oil a 10" Bundt pan. Turn upside down to drain off any excess.
Drain juice from pineapple and save juice. Chop pineapple and drain again in a sieve. Press to remove as much juice as possible. Grate carrots using a processor. Measure out 3 cups. Measure out raisins. Place flour in a very large bowl. Sprinkle with baking powder and soda, spices and salt. Add bran and stir until blended. Make a large well in the centre.
Combine oil, eggs and vanilla in a medium bowl. Whisk or beat together. Gradually beat in sugar. Then beat until thick and no lumps of sugar remain. Beat in buttermilk and 1/4 cup reserved pineapple juice. Pour into well. Stir just until all ingredients are moist. It will be thick. Sprinkle with pineapple and stir in. Add raisins. Gradually stir in carrots until evenly distributed. Scrape into Bundt pan and spread top as best you can. To remove air, bang pan on counter about 10 times.
Bake 60-70 mins. until cake bounces back when lightly touched. Place on a baking rack to cool for 15 mins. Then to loosen cake from pan, run the point of a small knife around edges. Pick up the pan and vigorously shake until cake moves. Turn cake onto the rack to cool completely. Wonderful as is, or drizzle with glaze. For glaze, pour 1/4 cup reserved pineapple juice into a small mixer bowl. While beating on low, gradually beat in 2 1/2 cups sifted icing sugar. You want a thick but pourable glaze. Add more icing sugar to thicken, more juice to thin. Slowly drizzle overtop the entire cake.