Wash, peel, and cut 3-4 small carrots into one-inch rounds.

Place the carrots in your 1 Quart Saucepan.

Rinse the carrots in the pan and pour out any excess liquid.

Cover pan and place over medium heat.

Cook until steam just begins to escape from under the lid, about 5 minutes

Spin the lid to engage the vapor seal. Immediately reduce heat to low.

Cook for 8 minutes. Remove pan from heat. Allow the pan to rest, covered for 4 minutes. Carrots should be soft but not mushy.

Cool the carrots.

Shred carrots in a food processor using the pulse option several times.

Sift together the flour, sugar, cinnamon, baking soda, and kosher salt in a large bowl. Stir to combine.

Stir the walnuts and raisins into the flour mixture and then set aside.

Whisk together the eggs and oil in a medium bowl. Add the vanilla, shredded carrots, and pineapple. Stir to combine.

Fold the wet mixture into the dry mixture just enough to combine. Do not over mix.

Pour the batter into the cold skillet pan. Cover the pan and place on low heat.

Spin the lid to engage the vapor seal. Cook on low temperature for approximately 20-25 minutes.

Check the doneness of the cake by removing lid and inserting a toothpick into the center of the cake. The toothpick should come out clean. Remove the pan from the heat and allow it to sit, covered for 15-20 minutes.

Remove the lid and allow the cake to rest for 10 minutes uncovered. The top of the cake will be very moist but not raw. Run a blade, if necessary, around edge of pan to free the sides of the cake.

Remove the cake from the pan by placing a cooling rack over the sauté pan. Invert cake onto cooling rack. Allow cake to cool.

Serve by itself, with a sprinkle of powdered sugar, or frost with our decadent Buttery Cream Cheese Frosting.