The Very Best Carrot Cake

This cake is made with carrots, crushed pineapple, raisins, all-purpose flour, sugar, eggs, cinnamon, and walnuts.

Serves: 16
Preparation time: 30 minutes
Cooking time: 50 minutes

Ingredients:

  • 6 cups grated carrots
  • 1 cup raisins
  • 1 ½ cups white sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tsp alcohol-free vanilla extract
  • 3 cups all-purpose flour
  • 1 cup crushed pineapple, drained
  • 4 tsp ground cinnamon
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup chopped walnuts

Directions:

  • Combine carrots and brown sugar in a bowl and set aside for 1 hour, then stir in raisins.
  • Preheat your oven to 350 degrees F.
  • Grease and flour two 10 inch cake pans, set aside.
  • Beat eggs in a large bowl until fluffy and light.
  • Gradually beat in white sugar, oil, and vanilla extract.
  • Stir in crushed pineapples.
  • In another medium bowl combine flour, cinnamon, baking soda, and salt. Mix well.
  • Stir dry mixture into the wet mixture until absorbed.
  • Lastly, stir in carrot mixture and walnuts.
  • Evenly divide this batter between both prepared cake pans.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool for 10 minutes before removing from the pan.
  • When completely cooled, frost cake with cream cheese frosting (if desired).