A very moist carrot cake made by combining a few different recipes together to use the ingredients I had on hand and what we like. It can also be froze to be baked later!
Servings: 1 (9x13) cakePrep Time: 10 min Cook Time: depends on pan used
2 cups flour
2 cups sugar
1 cup drained crushed pineapple
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
4 cups peeled and shredded carrots
1 cup raisins
1 cup olive oil
Combine all ingredients together. Mix together well.
Pour into greased and floured baking pans.
Bake in a preheated 350F oven.
9×13 pan–40-45 minutes; 8-9″ round pan–30-35 minutes; Cupcakes–7-10 minutes.
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