Best Carrot Cake Ever

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6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1/2 cup white sugar

1 cup vegetable oil

2 teaspoons of vanilla extract

1 cup mashed pineapple

3 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts


1.Combine grated carrot and brown sugar in a medium bowl. Leave it aside for 60 minutes, then add the raisins.

2. Preheat oven to 350 F (175 C). Grease and spread a 10-inch cake tagine.

3.In a large bowl, beat the eggs until lightly. Gradually whisk in white sugar, oil, and vanilla. Add pineapple. Combine the flour, baking soda, salt, and cinnamon, and stir the wet mixture until absorbed. Finally, add the carrot and walnut mixture. Pour equally to prepared pans.

4.Bake for 44 to 51 min in preheated oven pending cake tests are done with a toothpick, keep. Cool about 11 min before takeoff from pan. When cooled totally, frosting with cream cheese.

Bon Appetit!

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