Lyons Carrot Cake

Lyons Carrot Cake

   2 - Cups Flour
1.5 - Teaspoons Soda
   2 -  Teaspoons Baking Powder
   1 - Teaspoons Salt
1.5 - Teaspoon Cinnamon
   1 - Teaspoon Nutmeg
   2 - Cups Sugar
1.5 - Oil
   4 - Eggs, beaten
   1 - (8.25 ounce) Crushed Pineapple, Drained *
   2 - Cups Grated Carrots
0.5 - Cups Raisins
0.5 - Cups Walnuts
Cream Cheese Frosting

Sift together the flour, soda, baking powder, salt, cinnamon, nutmeg and sugar.  Add oil, eggs, drained pineapple, carrots, raisins, and walnuts. Mix well and turn into a greased and flowered bundt pan. Bake at 350 degrees for 1 hour. Ice with Cream Cheese frosting.

Cream Cheese Frosting
  1 Pound - Powder Sugar
  1.5 Cups - Sugar
  1(8 Ounce) Package Cream Cheese
    1 -  Teaspoon Vanilla

For best flavor let sit for two days before serving

*  - A little bit more Pineapple is not bad and will make the cake moister include some juice
 - Adding a little bit of the pineapple juice will intensify the flavor.
 - Mix carrot grating with fine and heavy creates a lighter texture using half whole wheat will create a bit heavier but delightful cake.
 - Half Brown sugar brings out a richer flavor.
- Coconut - flakes or grated is terrible in texture and never desired though replacing the oil with coconut oil might be enjoyable.

- Using grape seed oil has proven to improve flavor and density