This came from the kitchen of Joan DeTullio, who got it from her sister, Wendy. I love the texture of it, and how moist it is after it sits airtight overnight.
Blend:
2 c. sugar
4 eggs
3/4 c. vegetable oil
Add and mix well:
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
Add and mix well:
2 c. finely shredded carrots
1/2 c. crushed pineapple with juice
1/2 c. raisins
1/2 c. chopped nuts (walnuts or pecans)
Pour batter into a greased and floured tube/bundt pan. Bake for 50-60 minutes (until it passes the clean toothpick test) at 350 degrees. Cool completely before frosting with cream cheese frosting.
LOL!!! Thanks for posting this...now I gotta make it for Jason. He had to say it has been years since he has had it.
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