Recently, I presented a home food preservation workshop and I asked all in attendance to bring along a favorite recipe for a potluck lunch. One of the items on the table was a moist, dense carrot cake. This bundt cake was presented beautifully on a footed platter with a light glaze that flowed down the sides of the dessert. I neglected to ask the gentleman that made the cake to share his recipe so I quickly searched the web for a similar treat when I returned home that day. I looked up a few great looking recipes and combined a few that I liked. This is what I came up with.
This is a doozy of a cake, great for the upcoming holidays. Enjoy!
Whole Grain Pineapple Carrot Cake
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup oil
1 cup sugar
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a bundt cake pan. In a large bowl, combine dry ingredients. Add oil, sugar, and eggs; mix well.
Stir in remaining 4 ingredients. Bake in prepared bundt cake pan for 35-40 minutes or until toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Frost as desired.
I sent a little care package off to my children with a few yummy baked goods. This is a great idea for a co-worker or support staff gift.