Country Carrot Cake

Make it with either:
NUNWEILER'S Organic Whole Grain All Purpose & Pastry Flour or
NUNWEILER'S 100% Organic Whole Wheat Flour - a rich full flavoured taste treat!

• 1 cup/250mL - Raisins
• 2 ½ cups/625mL* - NUNWEILER'S Organic Whole Grain All Purpose & Pastry Flour
• 1 tsp/5mL - Baking Powder
• 1 tsp/5mL - Baking Soda
• 2 tsp/10mL - Cinnamon
• ½ tsp/2mL - Salt
• 3 Eggs
• 1 cup/250mL - Packed Brown Sugar
• ½ cup/125mL - Olive Oil
• 1 14oz/398mL Tin - Crushed Pineapple with Juice
• 1 tsp/5mL - Vanilla
• 1 cup/250mL - Chopped Walnuts
• 2 cups/500mL - Grated Carrots (4-5 medium)

* * Can substitute 2 cups (500mL) NUNWEILER'S 100% Organic Whole Wheat Flour

Preheat oven to 350'F (180C). Grease 13 x 9" (34 x 22cm) pan. Place raisins in small bowl and cover with hot water; let sit.

Spoon flour into measuring cup, level off and place in large mixing bowl. Add baking powder, baking soda, cinnamon and salt. Stir to combine well. In separate bowl beat eggs well. Add brown sugar and oil, beating after each addition. Drain raisins well and add with pineapple to egg mixture. Stir in vanilla. Add chopped walnuts and grated carrots to flour mixture. Mix until carrots are well coated with flour. Add liquid ingredients and stir only to combine.

Pour into greased pan. Bake for 50 min. or until cake tests done. Cool for 10 min. Remove from pan if desired. Cool completely. Frost with Cream Cheese or Creamy Honey Frosting.

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