Carrot Bundt Cake

• 4 medium carrots grated, 240 g, 8.5 oz or 2 cups
• 1/2 cup walnuts finely chopped
• 8 ounces crushed pineapple
• 3/4 cup canola oil
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ounces raisins

1. Preheat the oven to 350u0b0 F.
2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
3. Place the canola oil, sugars, vanilla, eggs, and crushed pineapple in a large mixing bowl. Whisk until thoroughly combined.
4. Sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
5. Add the grated carrots, raisins, and chopped walnuts to the bowl. Fold with a rubber spatula until the ingredients are evenly distributed throughout the batter.
6. Pour the batter into the bundt pan.
7. Transfer the pan to the middle rack of the preheated oven.
8. Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
10. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
11. Allow the cake to cool for 1-2 hours before slicing and serving.

carrots, walnuts, pineapple, canola oil, sugar, light brown sugar packed, vanilla, eggs, flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, raisins

Taken from www.yummly.com/recipe/Carrot-Bundt-Cake-2436610 (may not work)