Carrot Cake

Directions

1. 1
   Sift together flour, baking soda, baking powder, salt and cinnamon.
2. 2
   Grease a 10-inch angel cake tube pan.
3. 3
   Line bottom of pan with wax paper.
4. 4
   Combine the whole wheat flour with sifted ingredients. Mix well.
5. 5
   Beat eggs in a large mixing bowl. Gradually beat in all the sugar.
6. 6
   Stir in oil.
7. 7
   Stir flour mixture into the egg mixture.
8. 8
   Add drained pineapple and grated carrots. Mix well.
9. 9
   Stir in chopped pecans and raisins. Turn mixture into the prepared angel cake tube pan and bake in a moderate oven (350°) 1 hour and 15 minutes, or until top springs back when lightly tapped with fingertip.
10. 10
    Cool on a wire rack for 15 minutes.
11. 11
    Cool completely before cutting.