Ingredients
- Six cups of grated carrots
- One cup of brown sugar
- One cup raisins
- Four eggs
- One and a half cups of white sugar
- One cup vegetable oil
- Two teaspoons vanilla extract
- Two cups of crushed pineapple, drained
- Three cups of all-purpose flour
- One and a half teaspoons of baking soda
- One teaspoon of salt
- Four teaspoons of ground cinnamon
- One cup of chopped walnuts
Procedure
- Combine grated carrots and brown sugar in a medium bowl. Set it aside for like 60 minutes, then stir in raisins.
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- Beat eggs until light in a large bowl. Then gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Lastly, stir in the walnuts and the carrot mixture. Pour in equal amount into the prepared pans.
- Bake it for like 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Let it to cool for like 10 minutes before removing from pan. Frost it with cream cheese frosting when it completely cooled.
- You can use aluminum foil in order to keep the food moist, cook it evenly, and make clean-up easier.
- This is what you will get per serving: 457 calories; 20.2 g fat; 66.3 g carbohydrates; 5.9 g protein; 46 mg cholesterol; 315 mg sodium.
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