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Ingredients
| carrots (grated): 6 cups |
| light brown sugar (packed): 1 cup |
| seedless raisins (packed): 1 cup |
| eggs: 4 |
| granulated sugar: 1 1/2 cups |
| vegetable oil: 1 cup |
| vanilla extract: 2 tsp |
| crushed pineapple: 1 cup (drained) |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 4 tsp |
| walnuts (chopped): 1 cup (optional) |
| cream cheese: 2 8oz packages (softened) |
| salted butter: 1/2 cup (softened) |
| powdered sugar (sifted): 2 cups |
| vanilla extract: 1 tsp |
The Best Carrot Cake You'll Ever Have
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350º F. Grease and flour two 10 inch cake pans.
- In a bowl, combine the flour, baking soda, salt and cinnamon.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
- Stir the flour combination above into the wet mixture only until absorbed.
- Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
- Cream Cheese Frosting:.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.