1 cup raisins
1 cup butter
1 cup chopped pecans
1 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup sunflower seeds
3/4 cup vegetable oil
2 eggs
1 cup buttermilk
1 cup buttermilk
1 cup evaporated milk
1 cup carrots
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons vanilla extract
1 1/2 cups sliced carrots
In a large bowl, whisk together the raisins, butter, pecans, oil, flour, sunflower seeds, oil and eggs. Beat in buttermilk, evaporate milk, carrots and lemon juice. Stir well.
Pour batter into prepared pan. Press crusts onto the prepared pan. Bake in preheated oven for 30 minutes. Cool, about 10 minutes. Test for doneness by checking for cake's internal temperature. If necessary, refrigerate overnight to allow cool completely.
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