Best carrot cake ever
▢ Six cups of grated carrots,
▢ one cup of brown sugar,
▢ one cup of raisins,
▢ four eggs,
▢ one and a half cups of white sugar,
▢ one cup of vegetable oil,
▢ two teaspoons of vanilla extract,
▢ one cup of crushed pineapple, drained,
▢ three cups of all-purpose flour,
▢ one and a half teaspoons of baking soda,
▢ one teaspoon of salt,
▢ four teaspoons of ground cinnamon,
▢ one cup of chopped walnuts.
The earthy-colored sugar and the ground carrots should be combined in a medium basin. Add the raisins after an hour has passed; set aside. Set the grill’s temperature to 350 °F (175 °C). 10 inch cake pan with oil and flour. To make the eggs lighter, whisk them in a big bowl. White sugar, oil, and vanilla are gently combined. pineapple is blended. To make the flour mixture hold together, combine it with the bread, salt, and cinnamon. Then, fold it into the wet mixture. Add the combined carrot and walnut mixture last. Pour into the prepared dish evenly. Heat in a preheated fire for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Before removing from the pan, let cool for ten minutes. Ice cream with cheddar is ready once it has fully chilled.