Carrot Cake - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 3/4 c. whole wheat flour
4 large eggs
1 1/2 c. sugar
1 1/2 c. vegetable oil
1 can juice-packed pineapple, drained
2 1/2 c. carrots, finely grated
1 c. chopped pecans
1 c. raisins

Preparation

Sift together flour, baking soda, baking powder, salt and cinnamon.
Grease a 10-inch angel cake tube pan.
Line bottom of pan with wax paper.
Combine the whole wheat flour with sifted ingredients. Mix well.
Beat eggs in a large mixing bowl. Gradually beat in all the sugar.
Stir in oil.
Stir flour mixture into the egg mixture.
Add drained pineapple and grated carrots. Mix well.
Stir in chopped pecans and raisins. Turn mixture into the prepared angel cake tube pan and bake in a moderate oven (350\u00b0) 1 hour and 15 minutes, or until top springs back when lightly tapped with fingertip.
Cool on a wire rack for 15 minutes.
Cool completely before cutting.