Carrot Cake

INGREDIENTS

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 half of cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup beaten pineapple, drained
• 3 cups all-purpose flour
• 1 half of teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons floor cinnamon
• 1 cup chopped walnuts

INSTRUCTIONS

1. In a medium bowl, mix grated carrots and brown sugar.
Set apart for 60 minutes, then stir in raisins.
2. Preheat oven to 350 stages F (175 stages C). Grease and
flour two 10 inch cake pans.
3. In a giant bowl, beat eggs till light. Gradually beat in the
white sugar, oil and vanilla. Stir in the pineapple. Combine the
flour, baking soda, salt and cinnamon, stir into the moist mixture
until absorbed. Finally stir in the carrot combination and the walnuts.
Pour evenly into the organized pans.
4. Bake for forty five to 50 minutes in the preheated oven, till cake
tests accomplished with a toothpick.
5. Cool for 10 minutes earlier than doing away with from pan. When
completely cooled, frost with cream cheese frosting.

Enjoy.

Thank you for following me on  Facebook , Twitter!

For more recipes click here!