Cakes are scrumptious any time, but when you have carrots in them, be sure they will be MAGNIFICENT! These carrot cakes are moist, fluffy and flavorful. Raisins are allowed for sweet tooth’s. Whip this up for dessert.
6 cups (grated)
Combine the carrot (grated) and brown sugar in a bowl and set aside for an hour. Preheat oven and grease and flour two 10-inch cake pans.
Combine the flour, nutmeg, baking soda, cinnamon in a bowl and set aside. In a large mixing bowl, beat the eggs and gradually beat in the white sugar, vanilla and oil. Stir in the flour and mix thoroughly into the wet mixture. Gently fold in the carrot mixture.
Pour the batter into the prepared pan and bake for about 50 minutes or until a skewer inserted becomes clean.
Allow to cool and frost or drizzle with icing.
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