PCC Carrot Cake

PCC Carrot Cake

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  • 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


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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