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.
