Instructions:
In a medium bowl, combine grated carrots and brown sugar. Allow it to sit for 60 minutes, then incorporate raisins.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
In a large bowl, beat eggs until light. Gradually add white sugar, oil, and vanilla. Mix in the pineapple. Combine flour, baking soda, salt, and cinnamon; stir into the wet mixture until fully absorbed. Finally, fold in the carrot mixture and walnuts. Pour the batter evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven or until a toothpick inserted into the cake comes out clean. Allow it to cool for 10 minutes before removing from the pan. Once completely cooled, frost with cream cheese frosting.
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