Mary Anne's Carrot Cake You Have To Try

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Mary Anne's Carrot Cake

"This moist juicy dense and nutty carrot cake has been a own family way of life for years. The recipe makes 2 Bundt pans and may be divided in 1/2 if necessary."

Ingredients :

4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 half of cups vegetable oil
three cups white sugar
6 eggs
2 teaspoons floor cinnamon
1 teaspoon ground nutmeg
three cups all-cause flour
three teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups raisins

Instructions :

Prep : 30M	Cook : 28M	Ready in : 1H15M

Preheat oven to 375 degrees F (190 tiers C). Grease and flour 10 inch Bundt pans. Sift together flour, baking soda and salt. Set apart.
In a massive bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour aggregate and mix nicely. Stir in raisins.
Pour into organized greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out easy. Allow to cool, then frost with cream cheese frosting.

Notes :

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