Directions:

1. In a large bowl, mix shredded carrots with brown sugar. Set aside for 60 minutes, then fold in raisins.
2. Preheat oven to 350 degrees F. Grease and flour two 10-inch cake pans.
3. In another bowl, beat eggs until light. Stir in white sugar, oil, and vanilla extract. Gradually add the flour mixture (flour, baking soda, salt, and cinnamon) until well combined. Finally, fold in the carrot and walnut mixture. Pour the batter into the prepared cake pans.
4. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes before removing them. Once completely cooled, frost with cream cheese frosting.

Whether you’re a longtime fan of carrot cake or curious to try something new, this recipe promises a delightful and satisfying dessert experience. Follow along for more recipes, DIY projects, and positive vibes! 💞💞💞💞💞