This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.
INGREDIENTS (for 2 servings):
- 4 cups ground carrots
- 2 (15 ounce) cans crushed pineapple, drained
- 1 1/2 cups vegetable oil
- 3 cups white sugar
- 6 eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups raisins
PREPARATION:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.