Few years back, if someone would have tested my baking knowledge. A cake consisted: flour, sugar, butter, eggs and a leavening agent. It was only a basic vanilla cake or a brown chocolate cake. My poor knowledge is justified because I was grown up in baking- free environment. Even, the microwave or convention-oven were not much commercialized to the consumer market. If someone had an oven that could have been only a fancy kitchen gadget.
After moving to US, I got fascinated with the carrot cake. My first thought was: someone did a spring cleaning in pantry and fridge or wanted the veggie and fruits serving in form of dessert! Whatever reason, this carrot cake is served in my son's school cafeteria. He simply adores the warm spices and rich caramelized color. And he insisted to bake this carrot cake. I settled with this one for the first trial but he hated the pineapple pieces and raisins. He wanted a customized version without raisins and pineapple. I halved the recipe enough for a small family, skipped an egg. I would strongly suggest to try with raisins and pineapple - and modified according your likes later. This one works well Eggless too replace the egg with 1/4 cup of applesauce.