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Name: Best Carrot Cake Ever
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 cups Carrot grated; 1 cup Brown sugar; 1 cup Raisins; 4 whole Eggs; 1-1/2 cups Granulated sugar; 1 cup Vegetable oil; 2 teaspoons Vanilla extract; 1 cup Pineapple crushed, drained; 3 cups Flour all-purpose; 1-1/2 teaspoons Baking soda; 1 teaspoon Salt; 4 teaspoons Cinnamon ground; 1 cup Walnuts chopped

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INGREDIENTS

6 cups Carrot ; grated
1 cup Brown sugar
1 cup Raisins
4 whole Eggs
1-1/2 cups Granulated sugar
1 cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Pineapple ; crushed, drained
3 cups Flour ; all-purpose
1-1/2 teaspoons Baking soda
1 teaspoon Salt
4 teaspoons Cinnamon ; ground
1 cup Walnuts ; chopped

INSTRUCTIONS

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

NOTES

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Best Carrot Cake Ever

6 cups Carrot grated
1 cup Brown sugar
1 cup Raisins
4 whole Eggs
1-1/2 cups Granulated sugar
1 cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Pineapple crushed, drained
3 cups Flour all-purpose
1-1/2 teaspoons Baking soda
1 teaspoon Salt
4 teaspoons Cinnamon ground
1 cup Walnuts chopped

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

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Carrot Cake
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Nutrition

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Serving Size: 1 Serving (2703g)
Recipe Makes: 1 Servings

Calories: 7146
Calories from Fat: 2519 (35%)

Amt Per Serving		% DV

	Total Fat 279.8g	373 %
	Saturated Fat 29.1g	145 %
	Monounsaturated Fat 137.7g
	Polyunsanturated Fat 96.3g
Cholesterol 1692mg		521 %
Sodium 1242.6mg		43 %
Potassium 5739.1mg		151 %
Total Carbohydrate 1133.1g		333 %
	Dietary Fiber 44.2g	177 %
	Sugars, other 1088.9g
Protein 94.5g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7146

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