°6 cups grated carrots

°1 cup brown sugar

°1 cup raisins

°4 eggs

°1 1/2 cups white sugar

°1 cup vegetable oil

°2 tsp vanilla extract

°1 cup crushed pineapple, drained

°3 cups of all-purpose flour

°1 1/2 teaspoons of baking soda

°1 teaspoon of salt

°4 teaspoons ground cinnamon

°1 cup of chopped walnuts


In a medium bowl, mix the ground carrots with the earthy colored sugar. Set aside for an hour, then, at that point, mix in the raisins. Preheat the grill to 350°F (175°C). 10 inch oil and flour cake pan. In a large bowl, whisk the eggs until lightened. Beat together the white sugar, oil and vanilla steadily. Mix the pineapple. Mix the flour with the bread, salt, and cinnamon and fold into the wet mixture until it holds together. Finally, mix in the carrot and walnut mixture. Spread evenly into pre-prepared dish. Heat for 45 to 50 minutes in a preheated burner, until cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, ice cream with cheddar icing.


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