DOES ANYONE IN THIS ROOM EAT CARROT CAKE?
4 cups carrots, grated
1 pound of raisins
1 pound of white sugar
1 cup extra virgin olive oil
1 teaspoon extract de vanille
1 cup pineapple chunks
2 cups flour (all-purpose)
1 teaspoon of baking soda
4 tablespoons cinnamon powder 1 teaspoon salt
1 cup walnuts, chopped
Combine grated carrots and brown sugar in a medium mixing basin. Allow to sit for 60 minutes before stirring in the raisins.
Preheat the oven to 350 degrees Fahrenheit (175 degrees C). 2 ten-inch cake pans, greased and floured
In a large mixing bowl, whisk the eggs until they are light and fluffy. Gradually incorporate the white sugar, oil, and vanilla extract. Add the pineapple and mix well. Stir the flour, baking soda, salt, and cinnamon into the wet mixture until well combined
absorbed. Finally, add the carrots and walnuts to the mix. Fill the prepared pans evenly with the batter.
In a preheated oven, bake for 45 to 50 minutes, or until a toothpick comes out clean. Before removing from the pan, let it cool for 10 minutes. Cream cheese frosting should be applied when the cake has completely cooled.