¾cup(1 ½ sticks) unsalted butterat room temperature
1 ½cupsgranulated sugar
4large eggsat room temperature
1teaspoonpure vanilla extract
3cupsgrated peeled carrots
18-ounce can crushed pineapple in juice
Preheat the oven to 350°F. Grease a 9 x 6-inch loaf pan if you have it, or a 9 x 5 one if that what you have (it's a standard size).
In a medium bowl mix together the flour, baking soda, cinnamon, and salt.
In a large bowl using an electric mixer beat together the butter and sugar until creamy. Beat in the eggs, one at a time, then beat in the vanilla.
Switch to a spoon and stir in the flour mixture until almost combined. Add the carrots, pineapple, and raisins and stir until just combined. Turn the mixture into the prepared pan.
Bake for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for about 10 minutes, then turn the loaf out of the pan and continue cooling on the wire rack, upright, until it is completely cool. Slice and serve.