Carrot Cornucopia Cake

Substances

• 3 ¼ cups cake flour

• 2 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• ½ teaspoon ground allspice

• ½ teaspoon ground mace

• ½ teaspoon salt

• 2 cups white sugar

• 1 ½ cups vegetable oil

• 3 eggs

• 1 teaspoon vanilla extract

• 1 (8.5 ounce) can overwhelmed pineapple, undrained

• 2 cups coarsely shredded carrots

• ¾ cup chopped pecans

• ½ cup golden raisins (Optional)

1. Preheat oven to 350 levels F (175 levels C). Grease and flour a 10-bolt tube pan.

2. Combine cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a immense bowl.

3. Combine sugar, vegetable oil, eggs, and vanilla extract in a immense bowl; beat successfully. Beat in pineapple and carrots. Combine in flour mixture till successfully blended. Fold pecans and golden raisins into the batter.

4. Pour batter into the ready baking pan.

5. Bake within the preheated oven till a toothpick inserted into the center comes out dapper, 1 hour to 1 hour 10 minutes. Wintry within the pan for 10 minutes. Invert onto a immense plate. Let icy solely, about half-hour.

Nutrition Details (per serving)