Bunny’s Garden Carrot Cake - Lustre Craft Cookware

Ingredients

• Parchment paper
• Vegetable oil spray
• 1 ½ cups all-purpose flour
• 1 ¼ cups granulated sugar
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 eggs (room temperature slightly beaten)
• ¾ cup vegetable oil
• 1 teaspoon vanilla
• ⅔ cup cooked shredded carrots* (see instructions below)
• 1-8 oz. can of crushed pineapple in its own juice (drained)
• ¾ cup chopped walnuts (toasted in a 350 degree F oven for 8 minutes-optional)
• ¾ cup golden raisins