BEST CARROT CAKE EVER


This is my favorite carrot cake recipe! It is made 100% from scratch, simple to make, flexible, and perfectly delicious. One of the most well-known recipes in my house! 

Without lots of fancy tools, you can do this fast and safely. Not only is this the best carrot cake we've ever eaten, plus it's a cinch to make. 


THE INGREDIENTS NEEDED FOR THIS CAKE ARE SIMPLE AND I BET YOU'VE GOT A FEW OF THEM IN YOUR KITCHEN ALREADY! YOU'LL NEED: 

- 6 C.OF -GRATED- carrots, It's about 6 to 7 medium carrots. 

- 3 C.OF all-purpose flour. 

- 1 C.OF brown sugar.

- 1 C.OF canola oil.

- 1 C.OF drained crushed pineapple.

- 1 C.OF raisins. 

- 1 C.OF chopped walnuts( you can use any other sort of nuts). 

- 1 1/2 C.OF regular white sugar.

- 4 large eggs. 

- 4 t.Of cinnamon powder. 

- 2 t.Of vanilla flavor. 

- 1 t. And half Of baking soda. 

- 1 t.Of Kosher salt. 


HOW TOMAKE IT!!!! 

- Step 1 - Combine the grated carrots and the brown sugar in a medium bowl. For 60 minutes, set aside, then whisk in the raisins. 

- Step 2 -Preheat the oven to 175 degrees C=350 degrees F. And spray Two 10“ cakepans with anonstick cooking spray, then sprinkle some flour over them. 

- Step 3 -Beat the four large eggs in a large bowl until they're light. Then steadily beat in the white sugar, vanilla extract, and canola oil. 

Stir the drained pineapple in, and mix well.

- Step 4 -Combine all dry ingredients the flour, baking soda, salt, and cinnamon powder, and whisk until everything is well absorbed in the wet mixture. 

- Step 5 -Finally, whisk in the Grated carrots mix and walnuts. 

- Step 6 -In the prepared pans pour evenly the batter.   

- Step 7 -Bake in the preheated oven for 40 to 50 minutes, to check if the cake is cooked, use a wooden tester. 

- Step 8 -Remove the pans from the oven, and let your cake fully cool. And finally frost it with the cream cheese frosting.