Carrot Raisin Walnut Cake
Servings: 10
Calories: 545kcal
Ingredients
- 3-4 medium carrot(s) peeled
- 1½ cups raisins
- 2 cups water boiling
- 3 cups all purpose flour
- 1½ cups walnuts chopped
- 1 tablespoon baking soda
- 1 tablespoon cinnamon ground
- 1 teaspoon salt
- 4 large eggs room temp
- 2 cups sugar
- 1½ cups vegetable oil
- 1 cup pineapple crushed, drained
- 1 tablespoon pure vanilla extract
Directions
- Preheat oven to 325F. Great a 10-inch Bundt pan well. Use a peeler to cut 8 long, thin strips from one of the carrots. Line the Bundt pan with the strips and trim them if necessary. Set aside pan.
- Shred 1½ cups of carrots and set aside. Place the raisins in a small bowl and pour the boiling water over them. Set aside to allow the raisins to plump.
- Combine the flour, walnuts, baking soda, cinnamon and salt in a large bowl and set aside. Add the eggs, sugar and oil to a mixer fitted with the paddle attachment and mix on low speed until blended. Add the pineapple, shredded carrots and vanilla. Mix until incorporated. Scrape bowl. Add the dry ingredients and the drained raisins. Mix for 1 minutes on low speed. Scrape bowl.
- Use a large ice cream scoop to transfer the batter to the prepared pan. Bake for 1 hour 15 minutes or until an inserted toothpick comes out clean. Cool completely before inverting onto serving platter.
Nutrition
Calories: 545kcal | Carbohydrates: 91g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 603mg | Potassium: 346mg | Fiber: 4g | Sugar: 42g | Vitamin A: 130IU | Vitamin C: 9.3mg | Calcium: 53mg | Iron: 3.3mg