Best Carrot Cake Ever
Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 tsp vanilla extract
1 cup crushed pineapple (drained)
3 cups flour
1 ½ tsp baking soda
1 tsp salt
4 tsp cinnamon
1 cup walnuts
Frosting (Optional):
½ cup butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract
Directions:
In a bowl, mix the grated carrots and brown sugar. Let this mixture sit for 1 hour to allow the carrots to release their juices and soften. Then stir in the raisins.
Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans to prevent sticking.
In a large mixing bowl, beat together the eggs, white sugar, vegetable oil, vanilla extract, and drained crushed pineapple until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Fold in the carrot mixture and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To Make the Frosting:
Beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, continuing to beat until fully incorporated and fluffy. Mix in the vanilla extract.
Once the cakes are completely cooled, spread the frosting evenly over the top and sides. Garnish with additional chopped walnuts if desired.
Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes
Kcal: ~550 kcal per serving (with frosting) | Servings: 12 servings