Best Carrot Cake Ever


6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup 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
Cream Cheese Frosting (not included in the original recipe):

You can use your favorite cream cheese frosting recipe or find one online.


Combine the brown sugar and the grated carrots in a medium-sized bowl. After 60 minutes of resting, mix in the raisins.
Set the oven’s temperature to 350°F, or 175°C. Grease and flour two 10-inch cake pans.
In a large bowl, beat the eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the crushed pineapple.
Mix the flour, baking soda, salt, and ground cinnamon together in a another basin. Stir the dry mixture into the wet mixture until absorbed.
Finally, stir in the carrot mixture and the chopped walnuts . Evenly transfer the batter into the ready pans.
Bake for 45 to 50 minutes in the preheated oven, or until the cakes test done with a toothpick.
Before taking the cakes out of the pans, let them cool for ten minutes. Once completely cooled, frost the cakes with cream cheese frosting.
Note: The original recipe does not provide a specific cream cheese frosting recipe, so you can use your favorite recipe or find one online.

Enjoy your delicious Best Carrot Cake Ever!

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