I have always been a fan of carrot cake. But when I was a child, I admit I kinda not like it so much but one bite into this awesome cake, I’m immediately hooked! This cake is so amazing, I am drawn to make it again and again. Now, that I am a mom and always struggles to let my kids eat healthily, I found this cake as one way to compensate. And they love it so much, I can’t complain. This is an easy sweet and healthy fix. A super moist and gorgeously delicious cake!
6 cups grated carrots
1 cup brown sugar
1 cup raisins
1 1/2 cups white sugar
1 cup of vegetable oil
2 teaspoons 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
How to make Carrot Cake
Step 1: Combine the grated carrots and brown sugar in a medium bowl. Let it sit for about 60 minutes before stirring in the raisins.
Step 2: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 3: Grab two 10-inch cake pans and grease and flour them.
Step 4: Beat the eggs until light in a large bowl. Slowly beat in the white sugar, oil, and vanilla. Then, mix in the pineapple.
Step 5: In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
Step 6: Stir in the wet mixture into the dry mixture until fully absorbed.
Step 7: After the mixture is fully combined, stir in the carrot mixture and walnuts.
Step 8: Carefully pour the mixture into the prepared pans.
Step 9: Place inside the preheated oven and bake for about 45 to 50 minutes or until the toothpick inserted in the middle comes out clean.
Step 10: Once the cake is done, remove from the oven and cool in the pan for 10 minutes. Then, transfer to cooling racks to cool completely.
Step 11: Frost the cakes with cream cheese frosting. Enjoy!