11/2 c. all-purpose flour
1 c. sugar
11/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated or ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
2/3 c. vegetable oil
3 large eggs
11/2 c. finely grated peeled carrots
1 c. finely chopped walnuts
1 c. golden raisins (optional)
1/2 c. crushed pineapple, lightly drained (optional)
Preheat oven to 350 degrees. Grease and flour two 9x2-inch round pans or two 8x8-inch pans or one 13x9-inch pan or line the bottons with wax or parchment paper.
Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, and spices. Add and stir together well wih a rubber spatula or beat on low speed: oil and eggs Stir in: carrots, walnuts, raisins and pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30-35 minutes in a 13x9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack.