CAKE INGREDIENTS:

~ 6 cups grated carrots

~ 1 cup BROWN sugar

~ 1 cup raisins

~ 4 eggs

~ 1 1/2 cup WHITE sugar

~ 1/2 cup vegetable oil

~ 1/2 cup vanilla yogurt

~ 2 teaspoons vanilla extract

~ 1 cup crushed pineapple, drained

~ 3 cups flour

~ 1 1/2 teaspoons baking soda

~ teaspoon salt

~ 4 teaspoons ground cinnamon

~ 1 cup chopped walnuts

CAKE DIRECTIONS:

Preheat oven to 350 degrees....Grease and flour two 10 inch cake pans (set aside).....In a medium bowl, combine carrots and brown sugar....set aside for 60 minutes...then stir in raisins.           In a large mixing bowl, beat eggs until light....gradually beat in white sugar, yogurt, oil and vanilla extract.  Stir in pineapple.   Add in flour, baking soda, salt and cinnamon, stir into the wet mixture until all absorbed....THEN finally stir in the carrot mixture and walnuts.  Pour batter into the two cake pans equally.   Bake on center rack for 45 to 50 minutes, until cake tests done with a toothpick.    Cool for at least 10 minutes before removing from pans......DON'T FROST UNTIL COMPLETELY COOLED.

CREAM CHEESE FROSTING INGREDIENTS:

~ 2 (8OZ.) packages of softened cream cheese

~ 1/2 cup salted butter, sofented

~ 1 to 1 1/2 cups confectioners' sugar (to your tastes)

~ 1 teaspoon vanilla extract

CREAM CHEESE FROSTING DIRECTIONS:

In a medium mixing bowl, cream together the cream cheese, butter until smooth and creamy.  Mix in the vanilla, then gradually stir in the confectioners' sugar.  Store in the fridge until chilled.

After the cakes have completely cooled and the frosting is completely chilled....frost the cake in layers....for a nice topping accent sprinkle more finely crushed walnuts on the top of the cake.....SO YUMMY!!!!  Enjoy!

More Britta Recipes Here!