In a medium bowl, mix the grated carrots and brown sugar. Set aside for 60 minutes, then stir with the raisins.
Preheat oven 350°F (175°C). Greased & grease 2 10-inch cake pans.
– In a large bowl, whisk the eggs until lightened. Gradually whisk in the white sugar, oil and vanilla. My heart is pineapple. Combine the flour, baking soda, salt, and cinnamon, and stir into the wet mixture until absorbed. Finally, add the carrot and walnut mixture. Pour evenly into prepared saucepan.
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 cheese frosting.
Enjoy !
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