My mom got this recipe out of a newspaper ages and ages ago and it’s been a perennial favourite of our family for a long time, and on to other families as well. My friend, Marina, made some glorious modifications to it by adding chopped candied ginger pieces to the batter. Truly a work of art!

Doing most of the prep work in a food processor makes this an easy recipe. I remember grating carrots as a kid and getting my hands all bloody in the process. Still, I did it gratefully and would do it again if I didn’t have a handy food processor.

Ingredients

Directions

  1. Preheat oven to 350&degF;

  2. Sift dry ingredients together in food processor bowl.

  3. Add oil and eggs

  4. Blend in food processor until smooth batter forms

  5. Add in the carrots, nuts and pineapple, pulse a few times to get it mixed thoroughly, but you don’t want to pulverize them!

  6. Pour batter into an ungreased 9x13 pan and spread evenly

  7. Bake at 350&degF; for 40-45 minutes.

Cream cheese frosting

  1. Mix all together in the food processor again making sure not to pulvarize the raisins

  2. Frost cake when cool