Best Carrot Cake Ever
Course: DesertsCuisine: EuropeanPrep Time
20 mins
Cook Time
45
minutesAdditional Time
1
minuteTotal Time
2 hrs 15 mins
Servings
16
Yield
2 10-inch round cake layers
Ingredients
6 cups — grated 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
4 teaspoons — ground cinnamon
1 ½ teaspoons — baking soda
1 teaspoon — salt
1 cup — chopped walnuts
Directions
- Gather all ingredients.
- Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until light.
- Gradually beat in white sugar, oil, and vanilla. Stir in pineapple.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed.
- Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.
- Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes.
- Cool for 10 minutes before removing cake layers from the pans; let cool completely.
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