Instructions:
Prep Carrots: In a medium bowl, combine the grated carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.
Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
Mix Wet Ingredients: In a large bowl, beat the eggs until light. Gradually add the white sugar, vegetable oil, and vanilla extract. Stir in the crushed pineapple.
Combine Dry Ingredients: In another bowl, mix the flour, baking soda, salt, and cinnamon. Gradually stir this dry mixture into the wet ingredients until fully combined.
Incorporate Carrots and Walnuts: Finally, fold in the carrot mixture and chopped walnuts. Pour the batter evenly into the prepared pans.
Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting: Once completely cooled, frost with cream cheese frosting.
Enjoy your delicious carrot cake!
