Description
This moist and delicious carrot cake is a crowd-pleaser, packed with flavor and perfect for any occasion!
Ingredients
Scale
- 6 cups shredded carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Instructions
- Prepare Carrots: In a medium-sized bowl, mix the shredded carrots and brown sugar. Set aside for 60 minutes, then fold in the raisins.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
- Mix Wet Ingredients: In a large bowl, beat the eggs until light. Gradually whisk in the white sugar, vegetable oil, and vanilla extract.
- Combine Dry Ingredients: In another bowl, combine the flour, baking soda, salt, and cinnamon. Stir until the dry mixture is well blended.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the carrot-raisin mixture and chopped walnuts.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Let them cool completely on a wire rack.
- Frost: Once cooled, frost with your favorite cream cheese frosting.
Notes
This cake is best enjoyed fresh but can be stored for later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg