° 7 cups grated carrots
° 1 cup brown sugar
° 1 cup raisins
° 4 eggs
° 1 1/2 cups white sugar
° 1 cup vegetable oil
° 2 teaspoons 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
Directions :
In a bowl, mix grated carrots & brown sugar. Set apart for 61 min , nextly stirring in raisins.
Preheated oven 350 degrees 175 C. Greased & flour two 11 inch cake pans.
In a big bowl, whisk eggs until lightly . Progressively whisk in white sugar, oil & vanilla. Stirring in pineapple. Blend flour, baking soda, salt & cinnamon, stir to wet blending until absorb . Finally stirring in carrot mixture & walnuts. Pour equally to prepared pans.
Baking 46 to 501 min in preheat oven, until cake tests well done with a tooth pick. Cooled for 11 minutes before taking from pan. While totaly cooled, forsting with cream cheese frost.
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