This makes a HUGE cake, so if you prefer, use one 13X9 inch baking pan filled about 2/3 full and one 8 inch round pan and freeze one for later use. Or use the 13X9 filled about 2/3 full and pour the rest into cupcakes for another use. I haven’t figure out how to scale this down, which is why I give it to you this way.
6 c. grated carrots
1 c. brown sugar
1 c. raisins
1 ½ c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
1 c. crushed pineapple, drained
3 c. flour
1 ½ tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1 c. chopped walnuts
1. In a medium bowl, combine the grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350°. Grease and flour two 10” round pans (or use pans suggested above).
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven (or 32-37 minutes for the 13X9 and 8”, 19-24 for the cupcakes). Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Yield: 16 servings