Moist Carrot Cake (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour
02 -
4 eggs
03 -
6 cups shredded carrots
04 -
1 cup raisins
05 -
1 1/2 teaspoons baking soda
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon salt
08 -
1 cup brown sugar
09 -
4 teaspoons cinnamon powder
10 -
1 cup vegetable oil
11 -
1 cup drained crushed pineapple
12 -
1 1/2 cups white sugar
13 -
1 cup chopped walnuts
# Instructions:
01 -
Put the shredded carrots and brown sugar in a medium bowl. Let it sit for an hour, then toss in the raisins.
02 -
Set the oven to 175°C (350°F). Coat two 25 cm (10 inch) cake pans with grease and a dusting of flour.
03 -
In a big bowl, whip the eggs until fluffy. Slowly mix in the white sugar, oil, and vanilla. Toss in the pineapple last.
04 -
Take the flour, soda, cinnamon, and salt, and mix them. Add this to the wet bowl. Stir till blended, then fold in the carrot mix and walnuts.
05 -
Split the batter between the prepared pans. Bake for 45-50 minutes, or till a toothpick poked into the center comes out dry.
06 -
Let the cakes cool for 10 minutes, then turn them out of the pans. Once fully cold, cover with cream cheese frosting.