Ingredients
6 cups of grated carrots
1 cup of brown sugar
1 cup of raisins
4 large eggs
11/2 cups of granulated sugar
1 cup of oil (vegetable oil recommended)
2 teaspoons of vanilla essence
1 cup of finely chopped and drained pineapple
3 cups of all-purpose flour
11/2 teaspoons of baking soda
1 teaspoon of salt
4 teaspoons of cinnamon powder
1 cup of chopped walnuts
Instructions
In a separate bowl, mix the grated carrots and brown sugar together. Let it sit for 60 minutes, then mix in the raisins.
Preheat your oven to 350°F (175°C) and grease two 10-inch cake pans, then dust with flour.
In a large mixing bowl, beat the eggs until they become light and fluffy. Gradually add the granulated sugar, oil, and vanilla essence, beating until well combined.
Stir in the chopped pineapple. In another bowl, mix the flour, baking soda, salt, and cinnamon powder, then add this mixture to the wet ingredients until fully absorbed.
Finally, mix in the carrot mixture and chopped walnuts.
Divide the batter evenly between the two prepared cake pans.
Bake the cakes in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before removing them. Once completely cooled, spread cream cheese frosting over the cakes.
