Carrot Cake
Photo: Julissa Capdevilla
Ingredients
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
Directions
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Prepare the Carrot Mix:
Start by combining grated carrots and brown sugar in a medium bowl. Allow the mixture to sit for 1 hour to let the flavors meld, then stir in the raisins for a burst of sweetness. -
Preheat and Prep: :
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans, ensuring your cakes release effortlessly for a perfect presentation. -
Whip Up the Batter: :
In a large bowl, beat the eggs until light and fluffy. Gradually incorporate white sugar, oil, and vanilla into the mix. Stir in the pineapple for a tropical twist. Combine flour, cinnamon, baking soda, and salt in a separate bowl. Gradually stir this mixture into the egg concoction until fully absorbed. -
Infuse Flavor and Texture: :
Introduce the grated carrot mixture and walnuts, ensuring an even distribution of flavors and textures throughout the batter. Feel the anticipation building as the kitchen fills with the irresistible aroma of freshly crafted carrot cake. -
Bake to Perfection: :
Pour the batter evenly into your prepared pans, then let the magic happen in the preheated oven. Bake until an inserted toothpick comes out clean, typically around 45 to 50 minutes. Allow the cakes to cool in the pans for 10 minutes before gently removing them. Let the layers cool completely before diving into the next step.