Carrot and Pineapple Cake
Ingredients
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup finely chopped, well-drained pineapple
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts
Preparation
1️⃣ Marinate carrots:
Combine the grated carrots with the brown sugar in a bowl. Let them rest for 60 minutes, then stir in the raisins.
2️⃣ Prepare oven and pans:
Preheat oven to 350°F (175°C). Grease two 10-inch cake pans and dust with flour.
3️⃣ Mix wet ingredients:
In a large bowl, beat the eggs until light and fluffy. Gradually add the granulated sugar, oil, and vanilla extract, beating well.
4️⃣ Add pineapple:
Add the chopped pineapple and mix.
5️⃣ Mix dry ingredients:
In another bowl, combine the flour, baking soda, salt, and cinnamon. Add this mixture to the wet ingredients and mix until well absorbed.
6️⃣ Stir in carrots and walnuts:
Add the carrot mixture and chopped walnuts, folding in.
7️⃣ Bake:
Divide the batter among the prepared pans and bake for 45-50 minutes, or until a toothpick comes out clean.
8️⃣ Cool and Frost:
Let cool in the pan for 10 minutes, then remove from the pan and let cool completely. Finally, frost with cream cheese frosting.
