- Yields: 1 (10-inch) single layer cake
- Serves: 10
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups flour
- 1 1/3 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 eggs
- 1 cup sunflower oil
- 1/2 teaspoon vanilla extract
- 8 ounces crushed pineapple, drained
- 1 1/3 cups shredded carrots (3 to 4 carrots)
- 1/3 cup Thompson raisins
Directions
Preheat oven to 350° F. Lightly grease and flour a 10-inch springform pan.
In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. In a small bowl, beat eggs until yolks and whites are well blended, then beat in oil and vanilla. Pour wet ingredients into dry mixture, and gently combine with a broad spatula or wooden spoon. Mixture will be fairly stiff. Fold in pineapple, carrots and raisins
Spread batter in the prepared springform pan. Bake for 45 to 55 minutes, until a cake tester or toothpick comes out clean when inserted into the center of the cake. Let cool in the pan for 15 minutes, then run a knife along the edge of the cake and remove the ring from the springform. Flip the cake onto a cooling rack. Frost once it’s completely cool.
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