This is my favorite carrot cake recipe, it’s 100% from the start, easy to prepare, versatile, and absolutely delicious. One of our most popular recipes! Skip to our easy carrot cake recipe or watch the quick recipe video below to see how we can make it.
This cake is quick and easy to prepare, flexible and really tasty. Recently, understanding how much we like carrot cake has become more practical, neither of which I had when I was young, and because of this wonderful recipe, we fell in love.
° 6 cups shredded carrots
° 1 cup brown sugar
° 1 cup raisins
° four eggs
° Half cups of white sugar
° 1 cup vegetable oil
° 2 teaspoons vanilla
° 1 c pineapple, drained , crushed
° Three cups of all-purpose flour
° Half a teaspoon of baking soda
° 1 teaspoon salt
° Four teaspoons ground cinnamon
° 1 cup chopped walnuts
- Directions :
In a bowl, mix the grated carrot/brown sugar. Leave for 60 minutes, then stir in raisins.
Preheat the oven to 350°F (175°C). Grease 10-inch cake pans with butter, and beat eggs in a large bowl until lightened. Gradually whisk together the white sugar, oil, and vanilla. My heart is pineapple. Combine the flour, baking soda, salt, and cinnamon and stir the wet mixture until absorbed. Finally, add the carrot-walnut mixture and pour it evenly over the litter box.
Bake for 45 to 50 minutes in the preheated oven, until the cake is checked with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with cheese frosting