Recipe and Comment from Elizabeth Richards, Bridgton, Maine: “My Mom shared this recipe. Twenty-five years ago, when I was newly married, she gave me a Bundt pan which I always use when I bake this recipe. Although she’s no longer with us, I feel her near me when I prepare it, remembering her sweet ways and our times together in the kitchen.”
Preheat oven to 350 degrees. Grease and flour bundt cake pan.
1 and ½ cups vegetable oil
2 cups sugar
3 eggs (Leave out to room temperature – about 1/2 hour prior to use)
2 Teaspoon vanilla
½ Teaspoon walnut oil
2 cups sifted flour
2 teaspoon cinnamon
½ teaspoon salt
½ teaspoon freshly grated nutmeg powder
2 teaspoon baking soda
2 cups shredded carrots
1 cup toasted chopped walnuts (toast the walnuts in dry frying pan on medium heat and then cool about 5 minutes before use – toasting releases the nut flavor)
½ cup crushed pineapple (8 oz can, thoroughly drained)
1 cup golden raisins
2 teaspooons fresh baking powder
Directions: In large bowl beat: oil, sugar and eggs just until smooth (don’t over beat). Stir in vanilla and walnut oil. In a separate medium-sized bowl, sift dry ingredients: flour, cinnamon, nutmeg powder, baking soda, and salt. Stir dry ingredients into wet mixture (oil, sugar, and eggs).
Add in: Cooled walnuts, carrots, crushed (and drained) pineapple, raisins. Blend thoroughly. Then, stir in baking powder as last ingredient (Always put baking powder in as last ingredient when baking). Bake in preheated oven for one hour. Cool completely before frosting.
Cream-Cheese Frosting Ingredients:
3 ounces cream cheese – softened
1 and 1/4 cup confectioners’ sugar
¼ pound butter (one stick)
1/8 cup crushed pineapple (optional)
¼ cup walnuts for decorating top of cake (optional)
Directions: Lightly beat all ingredients together until smooth. Spread over cooled cake. Enjoy!