Carrot Cake

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Home is where the freshly baked carrot cake is! This delicious moist carrot cake packs a whole lot of cake for a whole lot of guests. Whether served warm with a dollop of ice-cream or eaten with a freshly brewed cup of coffee, the dulcet yet divine fragrance of this carrot cake will make your guests yearn for it. So here is the recipe and the method of preparation:

Ingredients:

6 cups of grated Carrots
1 cup of Brown sugar
1 cup of Raisins(Kismish)
4 Eggs
1 ½ cups of White Sugar
1 cup of Vegetable Oil
2 Tsp of Vanilla Extract
1 cup of Fresh Pineapples
3 cups of All Purpose Flour
1 ½ tsp of Baking Soda
1 tsp of salt
4 Tsp of Cinnamon
1 cup of chopped Walnuts or choco-chips (Its your 'Choice')

How to bind them all.....??? There it goes....

Use the fine side of a grater to grate 6 generous cups of carrot. Put the grated carrots in a bowl and mix a cup of brown sugar and set it aside for an hour. After an hour put a cup of raisins into it and give it a good mix. Then preheat the oven and grease and flour two 10’’ cake pans. Then in a large bowl add 4 eggs and mix. As the eggs are being beaten, gradually add 1 ½ cups of white sugar, a cup of vegetable oil, 2 tsp of vanilla extract. When the ingredients are fully incorporated, add 1 cup of crushed and drained pineapples. In another clean bowl add 3 cups of all purpose flour along with 1 ½ tsp of baking soda, 1 tsp of salt, and 4 tsp of ground cinnamon. Mix in the dry ingredients in with the wet. Finally add the carrot, raisin and brown sugar mixture and a cup of chopped walnuts. If you do not want nuts then you can add in choco-chips. Then pour the batter evenly into the prepared cake pans and bake it at 180 degrees for about 30-45 min or till a tooth pick comes out clean. Set them aside to cool down. You can enjoy it as it is or can frost it with freshly whipped cream/sour cream.