- Preheat oven to 350°F.
- Using a pastry brush, thoroughly grease the silicone mini fluted cake mold or silicone mini loaf pan with 1 tablespoon of melted butter place on a baking sheet; set aside.
- In a medium mixing bowl, whisk together 2 ½ cups flour, cinnamon, baking soda and salt. Set aside.
- In second medium mixing bowl, toss walnuts and raisins with 1 tablespoon flour. Stir in pineapple and carrots. Set aside.
- In a large mixing bowl with an electric mixer on medium speed, beat together sugar and oil.
- Add in the eggs, one at a time, beating until light and fluffy, then add the vanilla extract.
- Add carrot mixture, mixing until thoroughly combined.
- Slowly pour batter into mini cake mold or loaf pan, filling about two-thirds full.
- Place mold, on baking sheet, into oven. Bake for 21-22 minutes (for fluted cake mold) or 28 minutes (for loaf pan), until toothpick inserted in center comes out clean.
- Using oven mitt, carefully remove from oven and place on cooling rack. Allow to cool to room temperature in the mold before removing.
- Once cooled, gently turn the cake over to remove from mold. Top with Cream Cheese Frosting (see recipe, included).
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