Ingredients:
- 1 cup brown sugar
- 1 cup chopped walnuts
- 1 cup crushed pineapple, drained
- 1 cup raisins
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 6 cups grated carrots
- 1 cup vegetable oil
- 1 ½ cups white sugar
- 4 eggs
Frosting:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F. Grease and flour two 10 inch cake pans.
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.
Bake for 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.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
