Carrot Cake with Crushed Pineapple

1 cup {200 g}

white sugar

2 cup {250 g}

all purpose flour

2 tsp {9.3 g}

baking soda

1 1/2 tsp {7.5 g}

baking powder

1/8 tsp {0.8 g}

salt

1 TBL {6.9 g}

cinnamon

1/4 tsp {0.6 g}

nutmeg

3/4 tsp {1.6 g}

ground cloves

1 1/2 cup {336 g}

vegetable oil

{200 g} 4

large eggs

2 cup {256 g}

grated carrot

1 1/2 cup {292 g}

drained crushed pineapple (1 can approximately)

1 cup {145 g}

raisins (optional)

Preheat oven to 350F/176C. Prepare 9x13 pan, lining it with parchment paper.

Whisk together flour, baking soda, baking powder, salt and spices in a medium bowl and set aside.

In a food processor, process sugar and eggs together until well combined and frothy, about 20 seconds. While machine is running, add the oil through the feed tube in a steady stream. Process until mixture is emulsified. Scrape the mixture into a large bowl.

Add flour mixture, grated carrots, pineapple and raisins (if using) until incorporated and no streaks of flour remain.

Pour into prepared pan and bake until a toothpick or skewer inserted into the centre of the cake comes out clean, 55-60 min.

Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

Frost with cream chees frosting if desired.

Edit recipe:Carrot Cake with Crushed Pineapple Show Edit History Fix