Pineapple Carrot Cake

Dry Ingredients

• 1 ⅓ cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon — ground

Wet Ingredients

• 4 eggs
• ¾ cup brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 3 cups carrots — finely grated
• 1 cup crushed pineapple — lightly drained
• ¼ cup raisins

1. Prepare the Oven and Pan: Preheat the oven to 350°F with a rack in the center position. Grease an 8-inch tube pan thoroughly, including around the center tube.
2. Combine the Dry Ingredients: In a medium mixing bowl, whisk together the whole wheat flour, baking soda, and cinnamon for about 30 seconds so the baking soda is distributed evenly.1⅓ cups whole wheat flour, 2 tsp baking soda, 2 tsp cinnamon
3. Beat the Wet Ingredients: In a large mixing bowl, use an electric mixer on medium speed to beat the eggs, brown sugar, vegetable oil, and vanilla extract for 2–3 minutes, until the mixture is lighter, foamy, and slightly thickened. Scrape the bowl.4 eggs, ¾ cup brown sugar, 1 tbsp vegetable oil, 1 tsp vanilla extract
4. Add the Dry Ingredients: Reduce the mixer to low speed. Add the dry mixture in two additions, mixing only until nearly incorporated. Stop the mixer and fold once or twice with a rubber spatula, stopping as soon as no pockets of dry flour remain.dry ingredient mixture
5. Fold in the Remaining Ingredients: Add the finely grated carrots, lightly drained crushed pineapple, and raisins. Fold gently with a rubber spatula until they are distributed evenly through the batter.3 cups carrots, 1 cup crushed pineapple, ¼ cup raisins
6. Fill the Pan and Bake: Scrape the batter into the prepared tube pan and spread it evenly. Bake on the center rack for 40–45 minutes, beginning to check at 40 minutes. The cake is ready when the center appears fully set, the top springs back lightly when touched, and a tester inserted into the thickest portion comes out without wet batter.
7. Cool and Unmold: Set the pan on a wire cooling rack and let the cake rest for 10 minutes. Run a thin knife carefully around the outside edge and center tube, then turn the cake onto the rack. Cool completely for at least 1 hour before serving or adding an optional finish.