Ingredients
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup pineapple, drained
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1 cup chopped walnuts
Instructions
- In a medium-sized bowl, mix shredded carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
- In a large bowl, beat eggs until light. Gradually mix in white sugar, oil, and vanilla.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Stir into the wet mixture until fully incorporated.
- Fold in the carrot mixture and walnuts. Pour batter evenly into prepared pans.
- Bake 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely. Frost with cream cheese frosting.
- Enjoy!
Notes
Optional Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 tsp vanilla extract
- 3–4 cups powde