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This is the best carrot cake recipe I have ever made! It's so moist and flavorful and makes a large quantity of cake. Since I started making it, I have been hounded to make this cake time and time again. Frost with cream cheese frosting.
Ingredients
- carrots: 6 cups (grated)
- brown sugar: 1 cup
- raisins: 1 cup
- eggs: 4 piece
- ½ cups white sugar: 1 piece
- vegetable oil: 1 cup
- vanilla extract: 2 tsp
- pineapple: 1 cup (drained, crushed)
- all-purpose flour: 3 cups
- ground cinnamon: 4 tsp
- ½ teaspoons baking soda: 1 piece
- salt: 1 tsp
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
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Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.
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Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.
