Best Carrot Cake Ever with Basic Cream Cheese Frosting

A lot of work but worth it in the end.

Ingredients:

• 6 cups grated carrots (I finely chopped them in food processor and the cake came out fine) 
• 1 cup brown sugar 
• 1 cup raisins 
• 4 eggs 
• 1 1/2 cups white sugar 
• 1 cup vegetable oil 
• 2 teaspoons vanilla extract 
• 1 cup crushed pineapple, drained 
• 3 cups all-purpose flour 
• 1 1/2 teaspoons baking soda 
• 1 teaspoon salt 
• 4 teaspoons ground cinnamon 
• 1 cup chopped walnuts

Directions:

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Credit to Deb Nagel who recommended this recipe.

Frosting Ingredients (double this!):

• 1/2 cup butter, softened 
• 8 ounces cream cheese 
• 4 cups confectioners' sugar 
• 2 teaspoons vanilla extract

Frosting Directions:

1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.

Credit again to Deb Nagle who recommended this recipe.