BEST CARROT CAKE EVER

Ingredients

• Base:
  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
• Wet ingredients:
  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
• Dry ingredients:
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
• Mix-ins:
  • 1 cup chopped walnuts

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Construction (Directions)

1. Prep the Carrot Mixture:
   • In a medium bowl, combine grated carrots and brown sugar. Let sit for 60 minutes to allow the carrots to release their natural moisture. Stir in raisins.
2. Preheat and Prepare Pans:
   • Preheat oven to 350°F (175°C). Grease and flour two 10-inch cake pans.
3. Make the Batter:
   • In a large bowl, beat the eggs until light and fluffy. Gradually add white sugar, oil, and vanilla extract, mixing well after each addition. Stir in the drained crushed pineapple.
   • In a separate bowl, combine flour, baking soda, salt, and cinnamon. Slowly incorporate the dry mixture into the wet mixture until evenly combined.
4. Combine All Ingredients:
   • Fold in the carrot mixture and chopped walnuts, ensuring even distribution.
5. Bake the Cake:
   • Divide the batter evenly between the prepared pans. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Frost:
   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Frost with cream cheese frosting once cooled.

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Variations

1. Flavor Boosts:
   • Add ½ teaspoon nutmeg or ginger for a spicier cake.
   • Swap raisins with dried cranberries or chopped dates.
2. Fruit Substitutions:
   • Use applesauce instead of crushed pineapple for a subtler fruit flavor.
   • Replace half the vegetable oil with mashed banana for natural sweetness.
3. Nuts and Seeds:
   • Replace walnuts with pecans or a mix of chopped nuts.
   • Add sunflower or pumpkin seeds for extra texture.
4. Gluten-Free Option:
   • Substitute all-purpose flour with a gluten-free 1:1 baking blend.
5. Single Layer Cake or Cupcakes:
   • Bake in a 9×13-inch pan for 55–60 minutes or as cupcakes for 20–25 minutes.

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Tips for Success

1. Carrot Prep:
   • Grate the carrots finely for a smoother texture, or coarsely for a chunkier cake.
2. Even Baking:
   • Use cake strips or wrap the pans in damp towels for flat, evenly baked layers.
3. Moisture Control:
   • Drain the pineapple thoroughly to avoid an overly wet batter.
4. Frosting Tips:
   • Use a classic cream cheese frosting for best results. Chill the cake before frosting to prevent crumbs.
5. Storage:
   • Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

This super-moist carrot cake with a secret ingredient (applesauce!) is sure to become a favorite at your gatherings!