The Best Carrot Cake You'll Ever Have

Very moist and delicious. Every time I bring this to a gathering, people always ask for the recipe.

• Ready In: 1 hr 5 mins
• Serves: 8-12
• Yields: 1 cake

Ingredients

• Cake

• 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
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 4  teaspoons ground cinnamon
• 1  cup  chopped walnuts (optional)

• Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup butter, softened
• 2  cups  sifted confectioners' sugar
• 1  teaspoon vanilla extract

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350º F. Grease and flour two 10 inch cake pans.
3. In a bowl, combine the flour, baking soda, salt and cinnamon.
4. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
5. Stir the flour combination above into the wet mixture only until absorbed.
6. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
7. Bake 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.
8. Cream Cheese Frosting:
9. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.