5 cups grated carrots
1 cup brown sugar
1 cup Golden raisins or mix package of raisins from Trader Joe's.
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or pecans

In a bowl, combine grated carrots and brown sugar.

Set aside for 45 minutes, then stir in raisins into the grated carrots mixture.

Preheat oven. Grease and flour two 10 inch cake pans or muffin pan for cupcakes. Use cupcakes paper cups.

Combine all ingredients, in a large bowl, beat the eggs until well mixed.

Gradually stir & beat in the white sugar, oil and vanilla.

Stir in the drained pineapple.

Combine the flour, baking soda, salt and cinnamon, stir into the grated carrot mixture until absorbed.

At last stir in the carrot mixture and the walnuts or pecans or both.

Pour into the prepared cake pans or muffin cups.*

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick or knife.

Cool for 10 minutes before removing from pan.

When completely cooled, frost with cream cheese frosting.

If baking in a muffin cup pan than less baking time is requires.

Check with a toothpick.

CREAM CHEESE FROSTING
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Prep time is setting aside the mixture for 45 minutes.