JP’s Birthday Cake (carrot)

6 Cups grate carrots

1 Cup brown sugar

1 Cup raisins

4 eggs

1 ½ cups white sugar

1 cup veg oil 

2 tsp vanilla extract 

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 ½ tsp baking soda

1 tsp salt 

4 tsp ground cinnamon 

1 cup chopped walnuts 

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 min, then stir in raisins. 

Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans. 

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. 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 and decorate with copped walnuts. 

For cream cheese frosting: 

Stick of softened unsalted butter

8 oz brick full fat cream cheese 

1 tsp vanilla extract 

¼ tsp salt 

4 cups powdered sugar

Use electric or stand mixture to combine butter and cream cheese, until lump free. Add vanilla and salt. With mixer on low gradually add sugar until completely combined.