Ingredients
16
16 servings
- •6 cups grated carrots
- •1 cup brown sugar
- •1 cup raisins
- •4 eggs
- •1.5 cups white sugar
- •1 cup vegetable oil
- •2 teaspoons vanilla extract
- •1 cup crushed pineapple, drained
- •3 cups all-purpose flour
- •4 teaspoons ground cinnamon
- •1.5 teaspoons baking soda
- •1 teaspoon salt
- •1 cup chopped walnuts
Instructions
- Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
- Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.
- Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.
Nutritional Facts
Per 16 servings
- Calories: 457
- Carbohydrate: 66g
- Fat: 20g
- Fiber: 3g
- Protein: 6g
- Sugar: 43g
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