Instructions:
1. Prepare Carrots & Raisins: In a mixing bowl, combine grated carrots and brown sugar. Let them sit for 10 minutes, then stir in the raisins.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
3. Mix Wet Ingredients: In a separate large bowl, beat the eggs until light. Gradually beat in the white sugar, oil, and vanilla extract.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Combine All Ingredients: Stir the flour mixture into the wet ingredients until just blended. Fold in the carrot mixture, crushed pineapple, and walnuts, if using.
6. Bake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & Serve: Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
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