Best carrot cake ever


° 6 cups shredded carrots

°1 cup brown sugar

°1 cup raisins

° four eggs

° 1 12 cups white sugar

°1 cup vegetable oil

° 2 teaspoons of vanilla extract

°1 cup pineapple, drained

° Three cups of flour

° 1 ½ teaspoons of baking soda

° 1 teaspoon salt

° Four teaspoons of cinnamon

°1 cup chopped walnuts

*Methods  :

In a medium bowl, mix shredded carrots and brown sugar. Leave for 60 minutes, then stir in raisins.

Heat the oven to 350 degrees Fahrenheit. Grease 10-inch cake pans.

In a bowl, beat eggs until light. Gradually whisk together the white sugar, oil and vanilla.. Mix the flour with the baking soda, salt and cinnamon and stir until the wet mixture is absorbed. Finally load the carrot and walnut mixture. Pour quietly into organized pots.

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