Carrot Cake

Very time consuming but people who like carrot cake obsess over this version. I make it without walnuts.

• Ready In: 1 hr 50 mins
• Serves: 16
• Yields: 3 layers

Ingredients

• 6  cups  grated carrots
• 1  cup brown sugar
• 1  cup raisins
• 4  eggs
• 1 1⁄2 cups white sugar
• 1  cup  vegetable oil
• 2  teaspoons vanilla extract
• 1  cup crushed pineapple, drained (not completely, leave a little liquid)
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 4  teaspoons ground cinnamon
• 1  cup  chopped walnuts (optional)
• 1  dash nutmeg (optional)
• 1  dash allspice (optional)
• 1  dash ginger (optional)

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. You can drain off half of the liquid from the carrot-sugar mixture, but leave some liquid.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans, or three 8 inch cake pans.
3. In a large bowl, beat eggs until light.
4. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
5. Combine the flour, baking soda, salt and cinnamon (and other spices), stir into the wet mixture until absorbed.
6. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
7. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.