*ingredients:
°6 c grated carrots
°1 c brown sugar
°1 cup raisins
°4 eggs
°1 1/2 c of white sugar
°1c of vegetable oil
°2 t vanilla extract
°1 cup crushed pineapple, drained
°3 c all-purpose flour
°1 1/2 teaspoons baking soda
°1 teaspoon of salt
°4 teaspoons ground cinnamon
°1 cup chopped walnuts
*Directions:
In a bowl, combine the grated carrots and the brown sugar. Leave to stand for 60 minutes, then mix with the raisins.
Preheat oven 350°F (175°C). Grease and grease two 10-inch cake pans.
In a bowl, whisk the eggs to lighten them. Gradually add the white sugar, oil and vanilla. My heart is pineapple. Combined flour, baking soda, salt, cinnamon also, stirring also to wet the mixture until absorbed. Finally add the mixture of carrots and nuts. Pour evenly into the prepared pan.
Bake for 45 to 50 minutes in a preheated oven, until the galette tests are carried out with a toothpick. Leave to cool for 10 minutes before unmolding. When completely cooled, frost with cheese frosting.
Enjoy !
