Carrot Cake

I have mentioned a few times that we bought into a CSA share this year. This year we just tried vegetables. We are loving it. I have made so many different types of recipes that I typically would not have. For instance, last night I made a squash lasagna because that is what I got in my box, so I wanted to use it up. It was fantastic. Well, last week we got some carrots and I had some in my fridge that  needed to be used up as well, so I figured this was a great time of year to make some carrot cake. This recipe is the best carrot cake that I have ever had. It does make a lot, but I don’t think your friends will mind taking some off your hands.

Carrot Cake – Serves 8-16 depending how big you cut your slices. CARROT CAKE

6 C grated carrots, 1 C brown sugar, 1 C raisins, 4 eggs, 1 1/2 C sugar, 1 C vegetable oil, 2 tsp. vanilla, 1 C crushed pineapple(don’t drain), 3 C flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 4 tsp. cinnamon, 1 C chopped walnuts

Combine grated carrots and brown sugar. Set aside for one hour and then stir in raisins.  (this is important, don’t be in a hurry).

Preheat oven to 350 degrees. Spray two 10″ cake pans. (9″ will work, but will be more dense).

In a large bowl, beat eggs until light. Gradually beat in white sugar, oil and vanilla. Stir in pineapple. Combine flour, baking soda, salt and cinnamon in a different bowl and then stir into wet ingredients until absorbed. Stir in the carrot mixture and the walnuts. Pour evenly into cake pans.

Bake for 50 minutes. Cool completely before removing from pans. Frost each layer with your favorite cream cheese frosting recipe and stack on top of each.