Carrot Cake

I made my husband a carrot cake for his birthday... its his favorite. It was my first time and it was SO good.

Gluten Free, Soy Free, Dairy Free



Ingredients:
6 cups grated Carrots
1 cup brown sugar
1 cup raisins (we prefer the white ones :)
4 eggs
1 1/2 cups white sugar
1 cup oil
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups flour (remember the gluten free flour entry)
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup chopped walnuts (optional)
the gummy bears in my pictures said happy B-day... you dont need them

Directions:
In a medium bowl, combine carrots and brown sugar then set it aside for about 60 minutes. Its a long time but it makes such a difference. Then add raisins.
Preheat Oven 350 degrees
Grease and flour 2 10inch cake pans

In a large bowl, beat eggs until light. Gradually, beat in white sugar, oil, and vanilla. Stir in drained pineapple.
Combine flour, baking soda, salt and cinnamon. Then stir into wet mixture until absorbed.

Last. Stir in carrot mixture and pour evenly into 2 pans.

Bake 45-50 minutes. Cool 10 minutes before removing.

I got store made frosting... but if you want to make your own do it.  If you want it to be layered frosting... once cakes are cooled... place first cake onto serving plate and frost top and sides. Place second cake on top and do the same. Use a knife to smooth out any of the lumps. I like to chill it for an hour before serving.