CARROT CAKES
ingredients:
°6 cups shredded carrots
°1 cup brown sugar
°1 cup raisin
°4 eggs
°1 1/2 cups white sugar
°1 cup vegetable oil
°2 tsp vanilla extract
°1 cup crushed pineapple, drained
°3 cups all-purpose flour
°1 1/2 teaspoons baking soda
°1 teaspoon salt
°4 teaspoons ground cinnamon
°1 cup chopped walnuts
Instructions:
In bowl, Mixing shredded carrots also brown sugar. Set aside for 60 minutes, then flip with raisins.
Heat oven to 350 degrees F Grease and grease two 10-inch cake pans.
In bowl, beat eggs to light. Whisk together white sugar, oil and vanilla Combine the flour, baking soda, salt, and cinnamon, and stir until the wet mixture is absorbed. Finally adding carrot & walnut mixture. Pour to prepared saucepans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests are done with a toothpick. Cool about 10 min before remove them from pan. When completely cooled, frost with cheese frosting.
