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