Best Carrot Cake Ever
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Instructions:
Combine the brown sugar and the grated carrots in a medium-sized bowl. After 60 minutes of resting, mix in the raisins.
Set the oven temperature to 175 degrees Celsius, or 350 degrees Fahrenheit. Two 10-inch cake pans should be floured and greased.
Beat the eggs till light in a large basin. Beat in the vanilla essence, vegetable oil, and white sugar gradually. Add the smashed pineapple and stir.
Mix the flour, baking soda, salt, and ground cinnamon together in a another basin. Until everything is completely blended, stir the dry ingredient into the wet mixture.
Fold in the carrot mixture and chopped walnuts until evenly distributed in the batter.
Pour the batter evenly into the prepared cake pans.
Bake for 45 to 50 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
Before taking the cakes out of the pans, let them cool for ten minutes.. Once completely cooled, frost the cakes with cream cheese frosting or your preferred frosting.
Serve and enjoy the delicious Best Carrot Cake Ever.
