Best Carrot Cake Ever
This recipe promises a delicious and moist carrot cake. Get ready to enjoy!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots, grated | 6 cups |
| Brown Sugar | 1 cup |
| Raisins | 1 cup |
| Eggs | 4 |
| White Sugar | 1 1/2 cups |
| Vegetable Oil | 1 cup |
| Vanilla Extract | 2 teaspoons |
| Pineapple, crushed and drained | 1 cup |
| All-Purpose Flour | 3 cups |
| Baking Soda | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
| Ground Cinnamon | 4 teaspoons |
| Walnuts, chopped | 1 cup |
Instructions:
- Combine Carrots and Brown Sugar: In a medium bowl, combine the grated carrots and brown sugar. Let this mixture sit for 60 minutes, then stir in the raisins.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Grease and Flour Pans: Grease and flour two 10-inch cake pans.
- Beat Eggs: In a large bowl, beat the eggs until they become light and frothy.
- Add Wet Ingredients: Gradually beat in the white sugar, vegetable oil, and vanilla extract to the egg mixture.
- Stir in Pineapple: Stir in the drained crushed pineapple.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Carrot Mixture and Walnuts: Stir in the carrot mixture (with raisins) and the chopped walnuts.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Frost: Once completely cooled, frost the cakes with your favorite cream cheese frosting.
Enjoy your “Best Carrot Cake Ever”!
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