The best carrot cake of all time


°6 cups grated carrots
°1 cup brown sugar
°1 cup raisins
°4 eggs
°1/2 cup white sugar
°1 cup vegetable oil
°2 teaspoons vanilla extract
 °1 cup crushed pineapple, drained
°3 cups all-purpose flour
°1 1/2 tsp baking soda
°1 teaspoon salt
°4 teaspoons ground cinnamon
°1 cup chopped walnuts


 In a medium bowl, combine ground carrots and sugar. Set aside for one hour, then at this point mix the raisins. Preheat grill 350 degrees F (175 degrees C). Oil and flour two 10-inch skillets. In a huge bowl, beat the eggs until the light comes on. Stir in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, cooking pop, salt and cinnamon, mix in the wet mixture until preserved. Finally, mix in the carrot mixture and pecans. Empty evenly in the pre-arranged dish. Heat for 45 to 50 minutes in the preheated stove, until the cake tests have been finished with a toothpick. Let cool for 10 minutes before removing them from the pan. Once completely cooled, glaze with cheddar cream.