Step 1:
In a medium bowl, combine the grated carrots and brown sugar. Set aside for 60 minutes. After 60 minutes, stir in the raisins. This step allows the flavors to meld and the carrots to release moisture, creating a delicious base for the cake.
Step 2:
Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans. This ensures that the cake will come out easily after baking.
Step 3:
In a large bowl, beat the eggs until light and fluffy. Gradually add the white sugar, vegetable oil, and vanilla extract. Stir in the drained crushed pineapple for a moist, fruity addition. In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually stir the dry ingredients into the wet mixture until fully incorporated. Finally, fold in the carrot mixture and the chopped walnuts for extra texture and flavor.
Step 4:
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart.
Step 5:
Once the cakes are completely cooled, frost them with your favorite cream cheese frosting (see below for the frosting recipe). Serve and enjoy the *Best Carrot Cake Ever*!
