Yield
18 servings (serving size: one 3- x 2-inch piece)

We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl; stir well.

Step 2

Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.

Step 3

Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Step 4

Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.

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