A moist and flavorful recipe that makes a large quantity of cake with a splash of rum for some fun.

Ingredients:

• 6 cups Grated carrots
• 1 cup Brown sugar
• 1 cup Raisins
• 4 Eggs
• 1.50 cups White Sugar
• 1 cup Vegetable oil
• 2 tsp Vanilla extract
• 1 cup Crushed pineapple, drained
• 3 cups All-purpose flour
• 1.50 tsp Baking soda
• 1 tsp Salt
• 4 tsp Ground cinnamon
• 1 cup Chopped walnuts
• 0.50 cup Rum
• Cream cheese frosting

Instructions:

1. In a medium bowl, combine grated carrots and brown sugar and set aside.
2. Preheat oven to 175 degrees C.
3. Grease and flour two 10-inch cake pans
4. In a large bowl, beat eggs until light.
5. Gradually beat in the brown sugar, oil, and vanilla.
6. Combine the flour, baking soda, salt, cinnamon, and rum
7. Stir into the wet mixture until absorbed.
8. Finally stir in the carrot mixture and the walnuts.
9. Pour evenly into the prepared pans.
10. Bake for 45 to 50 minutes in the preheated oven, until cake test done with a toothpick.
11. Cool for 10 minutes before removing from pan.
12. When completely cooled, frost with cream cheese frosting.