° 6 cups of grated carrots
° 1 cup of brown sugar
° 1 cup of raisins
° 4 eggs
1/2 cup white sugar
1 cup of vegetable oil
° 2 teaspoons of vanilla extract
° 1 cup of mashed pineapple
° 3 cups of flour
1/2 teaspoon of baking soda
1 teaspoon of salt
° 4 teaspoons of ground cinnamon
° 1 cup chopped walnuts
- Combine grated carrot and brown sugar in a medium bowl. Leave it aside for 60 minutes, then add the raisins.
- Preheat the oven to 350 ° F (175 ° C). Grease and roll out a 10 inch cake tagine.
- In a large bowl, beat the eggs until lightly. Gradually whisk in white sugar, oil and vanilla. Add pineapple. Combine the flour, baking soda, salt and cinnamon, and stir the wet mixture until absorbed. Finally, add the carrot and walnut mixture. Pour equqlly into the prepared casseroles.
- Bake for 44 to 51 min in the preheated oven while the cake tests are done with a toothpick. Stay cool about 11 minutes before taking off from the pan. When completely cooled, frosting with cream cheese.