INGREDIENTS
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
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INSTRUCTIONS
In a medium bowl, join ground carrots and earthy colored sugar. Put away for an hour, then, at that point, mix in raisins. Preheat broiler to 350 degrees F (175 degrees C). Oil and flour two 10 inch cake skillet. In an enormous bowl, beat eggs until light. Steadily beat in the white sugar, oil, and vanilla. Mix in the pineapple. Join the flour, baking pop, salt, and cinnamon, mix into the wet blend until retained. At long last, mix in the carrot blend and the pecans. Empty equitably into the pre-arranged dish. Heat for 45 to 50 minutes in the preheated stove, until cake tests were finished with a toothpick. Cool for 10 minutes prior to eliminating from skillet. When totally cooled, ice with cream cheddar icing.
