~ Make sure you have 2-10 inch round cake pans or spring form pans ~
6 C Carrot, grated
1C Brown sugar
4 Eggs
1-1/2C Sugar
1 C Vegetable Oil
2 tsp Vanilla
1 C Pineapple, crushed & drained
3C Flour
1-1/2 tsp Baking Soda
1 tsp Salt
4 tsp Cinnamon
1 C Nuts, chopped (optional)
In a medium bowl combine carrots and brown sugar; set aside for 1 hour. Preheat oven to 350; grease and flour pans. In a large bowl beat eggs until light; gradually add sugar, oil, and vanilla. Stir in pineapple, then flour, baking soda, salt, cinnamon. Fold in carrot mixture and walnuts. Pour into pans and bake for 45-50 minutes or until a toothpic inserted in center comes out clean. Cool for 10 minutes and remove from pans. Frost with cream cheese frosting.
Cream Cheese Frosting