Best Carrot Cake Ever!

This is by far the best carrot cake I have ever had.  The pineapple adds great flavoring as well as additional moisture, which is great to offset the whole wheat flour, which by the way nobody can tell is in there!

Ingredients:

• 1 1/2 cups Oil (I use pure Canola Oil)
• 2 cups Brown Sugar
• 4 Eggs, beaten
• 2 cups Whole Wheat flour
• 1/2 tsp Baking Powder
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Raisins or Walnuts
• 1 can (14oz) Crushed Pineapple (or puree fresh in food processor), drained
• 2 cups Grated Carrots

Mix oil and sugar.  Add beaten eggs.  Blend thoroughly.  Add flour sifted with baking powder, baking soda, and salt.  Add nuts (or raisins), pineapple, and carrots.

Bake in a large greased pan (9 x 13) at 325 F for 1 hour.  Cake is done when toothpick inserted in center comes out clean.

Top with cream cheese icing when cooled.

This is the cake prior to icing.  It will turn out dark in colour so don't think that you've burned it.

Finished product.  Please excuse the saran wrap!