Carrots, grated, 6 cups
One cup of brown sugar
one cup of raisins
a dozen eggs
1.5 cups of powdered sugar
a quarter cup of olive oil
two tablespoons of vanilla essence
1 cup of drained crushed pineapple
1/3 cup flour for all purposes
1/2 teaspoon of baking soda
one teaspoon of salt
4 teaspoons of cinnamon powder
one cup of walnuts, chopped
The Ultimate Recipe for Carrot Cake
Mix the brown sugar and shredded carrots in a medium basin. After waiting 60 minutes, mix in the raisins.
Heat oven to 350 degrees Fahrenheit (175 degrees Celsius). Two 10-inch cake pans should be greased and floured.
Lightly whisk the eggs in a large basin. Add the oil, vanilla, and white sugar little by little while beating. Add the pineapple and stir. Add the cinnamon, baking soda, salt, and flour; mix well with the wet ingredients. Stir until combined. Add the walnuts and carrot mixture last. Transfer to the pans that have been preheated.
Put the cake in the preheated oven and bake for 45 to 50 minutes, or until a toothpick comes out clean. After 10 minutes, take them out of the pan. Frost with cream cheese icing when it has cooled completely.
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