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6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract |
1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts |
DIRECTIONS FOR FROSTING:
2 8 oz packages cream cheese at room temperature
1 stick unsalted butter also room temp
1/4 cup shortening
1 pound confectioners sugar
2 cups walnuts, finely chopped
Place butter, cream cheese and shortening in bowl of mixer fitted with paddle. Cream until all is combined and very smooth. With mixer on slowest speed start adding sugar one cup at a time. Scrape down sides of bowl with rubber spatula often. Before all sugar is added, taste it. You may not need all of the sugar…depends on how sweet you like it!
DIRECTIONS FOR CAKE:
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In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. |
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Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans. |
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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. |
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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. Finely chop walnuts and press into sides of frosted cake! |
