Carrot Cake - Large

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 6 cups grated carrots
• 1 cup light brown sugar
• 1 cup raisins (i chop them first)
• 4 eggs
• 1 1/2 cups sugar
• 1 cup vegetable oil (combination of 3/4 c. melted butter and 1/4 c. walnut oil)
• 2 teaspoons 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 or 1 cup chopped pecans

Recipe

• 1 in a medium bowl, combine grated carrots and brown sugar.
• 2 set aside for 60 minutes, then stir in raisins.
• 3 preheat oven to 350 degrees f.
• 4 grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
• 5 can be made in three 8 inch pans for a really tall cake.
• 6 in a large bowl, beat eggs until light, gradually beat in the sugar, oil and vanilla.
• 7 stir in the pineapple.
• 8 combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
• 9 finally stir in the carrot mixture and the walnuts.
• 10 pour evenly into the prepared pans.
• 11 bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
• 12 cool for 10 minutes before removing from pan.
• 13 when completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.