The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and decided to give it a try. I thought about what I loved most about carrot cake, the pineapples that add moistness, craisins, nuts, and cream cheese. It's been a family favorite ever since, especially with my son-in-law Al.
Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.