CAP CITY 24K CARROT CAKE

CAP CITY 24K CARROT CAKE image

Number Of Ingredients 10

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2 1/2 cups vegetable oil
3 1/4 cups sugar
8 eggs
4 1/2 cups pastry flour
1 tablespoon + 1 teaspoon baking soda
1 tablespoon + 1 teaspoon cinnamon
2 teaspoons salt
6 cups finely shredded carrots
1 cup raisins
1 cup crushed pineapple, drained

Steps:

Soak raisins in hot water for 15 minutes and drain. Preheat oven to 350 degrees. On medium speed mix oil and sugar. Add 4 eggs at a time. Sift together dry ingredients and fold into creamed mixture. By hand, fold in carrots, raisins, and pineapple sauce. Pour into 3 springform pans (10-inches in diameter) lined with parchment and coated with vegetable spray. Bake for 25 minutes. Keep checking cake until it is completely baked, but not stiff (up to 30 additional minutes may be needed).