Irresistible Moist Carrot Cake

 


Instructions:

  1. Prep the Carrots
    In a medium bowl, mix the grated carrots with the brown sugar. Let sit for 1 hour to draw out moisture and enhance flavor. After soaking, fold in the raisins.

  2. Get Ready to Bake
    Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans.

  3. Make the Batter
    In a large mixing bowl, beat the eggs until light and frothy. Gradually mix in the white sugar, oil, and vanilla extract. Stir in the drained pineapple.

  4. Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

  5. Add the Carrot Mixture
    Fold in the carrot-raisin mixture along with the chopped walnuts. Mix gently to incorporate.

  6. Bake
    Divide the batter evenly between the prepared pans. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool & Frost
    Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack. Once completely cooled, frost with your favorite cream cheese frosting.

Tip: This cake gets even better the next day. Store it covered in the fridge for peak flavor and moisture!