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Indulge in the delicious flavors of this classic carrot cake with a tropical touch of pineapple and the sweetness of raisins and brown sugar. Topped with creamy cheese frosting, it’s the perfect dessert for any occasion!
Ingredients:
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 tsp 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 together the shredded carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
- In a separate bowl, beat the eggs until light and fluffy. Gradually whisk in the white sugar, vegetable oil, and vanilla extract.
- Combine the flour, baking soda, salt, and cinnamon in another bowl. Gradually stir this mixture into the wet ingredients until everything is well combined.
- Fold in the carrot mixture and the chopped walnuts.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool for about 10 minutes in the pans, then transfer them to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting.
WANT TO SAVE THIS RECIPE?
So good!