Best Carrot Cake Ever

6 cups shredded carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 tablespoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teasps baking soda
1 teasp salt
4 teasps ground cinnamon
1 cup berries chopped walnuts
How to make carrot cake

In a medium bowl, combine the grated carrots and brown sugar.. Let stand for 60 minutes, then stir in raisins.
Preheat the oven to 350°F (175°C). Butter and flour two 10-inch cake pans.
In a bowl, beat eggs until pale.Gradually add white sugar, oil and vanilla. Add pineapple. Mix flour, baking soda, salt and cinnamon, stir well until absorbed. Finally add the carrot and walnut mixture. Pour evenly into prepared pan. Bake for 45 to 50 minutes in the preheated oven, until the cake is set using a toothpick. Let cool for 10 minutes before unmold. Once completely cooled, top with cream cheese.



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