Ingredients:

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon of salt

4 teaspoons of ground cinnamon

1 cup chopped walnuts

Instructions:

Ingredients:

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon of salt

4 teaspoons of ground cinnamon

1 cup chopped walnuts

Instructions:

In a medium bowl, combine the grated carrots and brown sugar. Leave to rest for 60 minutes, then stir in the raisins.

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 10-inch cake pans.

In a large bowl, beat the eggs until pale. Gradually add the white sugar, oil and vanilla. Add the pineapple. Combine flour, baking soda, salt, and cinnamon; incorporate into the wet mixture until completely absorbed. Finally, incorporate the carrot and walnut mixture. Pour the batter evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven or until a toothpick inserted into the cake comes out clean. Let it cool for 10 minutes before removing it from the pan. Once completely cooled, frost with cream cheese frosting.