Instructions:
Step 1
In a medium bowl, mix grated carrots and brown sugar. Let it sit for 60 minutes, then add in the raisins.
Step 2
Preheat your oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
Step 3
In a large bowl, beat the eggs until light. Gradually add in the white sugar, oil, and vanilla. Stir in the drained pineapple.
Step 4
In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
Step 5
Gradually add this dry mixture into the wet mixture, stirring until well combined.
Step 6
Then fold in the carrot mixture and chopped walnuts until evenly distributed.
Step 7
Pour the batter evenly into the prepared cake pans.
Step 8
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Once the cakes are completely cooled, frost them with cream cheese frosting for the perfect finishing touch. Enjoy!
Tips and Variations for Carrot Cake:
– Fresh Carrots: Use freshly grated carrots for the best flavor and moisture.
– Soak with Sugar: Let grated carrots sit with brown sugar to soften and enhance sweetness.
– Spice Options: Experiment with ginger or cardamom for unique flavor profiles.
– Nutty Crunch: Try different nuts like pecans or almonds for varied texture.
– Pineapple Moisture: Add crushed pineapple to the batter for extra moisture.
– Mini Cakes: Bake in muffin tins for individual servings perfect for gatherings.
– Creative Garnishes: Sprinkle with coconut flakes or cinnamon for a decorative touch.