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Carrot Cake

This is one of my husband's favorite cakes. The raisins help make the cake moist and melds well with the cinnamon. Use the Fluffy Butter Frosting to finish off this cake.

• 2 cups all-purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 cups brown sugar
• 4 eggs
• 2 cups grated raw carrot
• 1 8-oz. can crushed pineapple, drained
• 1 cup toasted walnuts, chopped
• 1 cup raisins

Preheat oven to 350 degrees F.  Grease a 9x13x2-inch baking pan.  Sift together flour, cinnamon, baking soda and salt.  Set aside.  In a large mixing bowl, beat together oil, sugar and eggs.  Gradually add sifted dry ingredients.  Beat until well-blended.  Do not overbeat.  Stir in carrots, pineapple, walnuts and raisins.  Bake for about 45 minutes or until cake tester comes out clean.  Yields 12 servings.

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