6 cups grated carrots1 cup brown sugar1 cup raisins4 eggs1 1/2 cups white sugar1 cup vegetable oil2 teaspoons vanilla extract1 cup crushed pineapple, drained3 cups all-purpose flour1 1/2 teaspoons baking soda1 teaspoon salt4 teaspoons ground cinnamon1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.In a large bowl, beat eggs until light. 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.Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.ENJOY!
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