CARROT CAKES

Indulge in the delicious flavors of this classic carrot cake with a tropical touch of pineapple and the sweetness of raisins and brown sugar. Topped with creamy cheese frosting, it’s the perfect dessert for any occasion!

Ingredients:

• 6 cups shredded carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 tsp 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

Directions:

1. In a bowl, mix together the shredded carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
3. In a separate bowl, beat the eggs until light and fluffy. Gradually whisk in the white sugar, vegetable oil, and vanilla extract.
4. Combine the flour, baking soda, salt, and cinnamon in another bowl. Gradually stir this mixture into the wet ingredients until everything is well combined.
5. Fold in the carrot mixture and the chopped walnuts.
6. Pour the batter evenly into the prepared cake pans.
7. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool for about 10 minutes in the pans, then transfer them to a wire rack to cool completely.
9. Once cooled, frost with your favorite cream cheese frosting.