Ingredients
Units
Scale
Cake:
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 large 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
Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Optional: Extra chopped walnuts for garnish
Instructions
- Prepare the Carrot Mixture:
- In a large bowl, mix the grated carrots with the brown sugar. Let the mixture sit for 1 hour, then stir in the raisins.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans.
- Make the Wet Mixture:
- In another large bowl, beat the eggs, white sugar, vegetable oil, vanilla extract, and drained pineapple together until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Carrots and Walnuts:
- Gently fold in the carrot mixture and chopped walnuts until evenly distributed.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting (Optional):
- In a mixing bowl, beat the butter, cream cheese, and powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
- Assemble and Frost:
- Once the cakes are completely cooled, frost the top of one cake, stack the second layer on top, and frost the sides and top. Garnish with extra chopped walnuts if desired.
Notes
- For even more flavor, toast the walnuts before adding them to the batter or as a garnish.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 (with frosting)
- Sugar: 36g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg