The Best Carrot Cake Ever

°6 cups shredded carrots
°1 cup brown sugar
°1 cup raisin
°4 eggs
°1 1/2 cups white sugar
°1 cup vegetable oil
°2 tsp 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


In a mixing bowl, combine the shredded carrots and brown sugar. Allow for a 60-minute rest period before adding the raisins.
Preheat the oven to 350 degrees Fahrenheit. Two 10-inch cake pans should be greased and floured.
Lightly beat eggs in a mixing bowl. Combine the white sugar, oil, and vanilla extract in a mixing bowl. Stir together the flour, baking soda, salt, and cinnamon until the wet mixture is completely absorbed. After that, add the carrot and walnut mixture. Pour into the saucepans that have been prepared.
In a preheated oven, bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow them to cool for about 10 minutes before removing them from the pan. When the cake is cool enough to handle, frost it with cheese frosting.

Have fun!



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