This Best Homemade Carrot Cake will impress your guests at any gathering.
6 cup carrots, grated
1 pound brown sugar
1 cup dried raisins
1 1/2 cups granulated sugar
1 quart of vegetable oil
2 tsp. vanilla extract
1 cup drained crushed pineapple
3 cups regular flour
1.5 teaspoon baking soda
1 teaspoon sea salt
4 tablespoons cinnamon powder
1 cup walnuts, chopped
Making the Best Carrot Cake Ever:
Combine grated carrots and brown sugar in a medium mixing dish. After 60 minutes, whisk in the raisins.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)—grease and flour two 10-inch round cake pans.
Whisk the eggs in a large mixing bowl until they are light and fluffy. Beat in the white sugar, oil, and vanilla extract gradually. Incorporate the pineapple. Stir the flour, baking soda, salt, and cinnamon into the wet mixture until combined. Finally, add the carrot mixture and walnuts. Fill the prepared pans evenly.
Bake for 45 to 50 minutes in a preheated oven or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes before removing from the pan. Frost with cream cheese frosting once the cake has cooled.