Best Carrot Cake Ever
- six cups shredded carrots
- one cup brown sugar
- one cup raisin
- four eggs
- one half cups white sugar
- one cup vegetable oil
- two tsp vanilla extract
- one cup crushed pineapple, drained
- three cups all-purpose flour
- one half teaspoons baking soda
- one teaspoon salt
- four teaspoons ground cinnamon
- one cup chopped walnuts
In bowl, Mixing shredded carrots also brown sugar. Set aside for sixty minutes, then flip with raisins.
Heat oven to three hundred fifty degrees F Grease and grease two 10-inch cake pans.
In bowl, beat eggs to light. Whisk together white sugar, oil and vanilla Combine the flour, baking soda, salt, and cinnamon, and stir until the wet mixture is absorbed. Finally adding carrot & walnut mixture. Pour to prepared saucepans.
Bake for forty five to fifty minutes in the preheated oven, until cake tests are done with a toothpick. Cool about 10 min before remove them from pan. When completely cooled, frost with cheese frosting.