Mom's birthday - the finale

The birthday cake was a no brainer. It had to be carrot cake and it had to be the carrot cake I've been making her for the past 5 years or so. This cake is so incredibly moist and flavorful. If you are a lover of carrot cake, then this recipe is a must have! *Disclaimer: Do not, by any means, judge this recipe from my crap cam pictures or my sorry excuse for a frosting "technique". It seems that with every year, I manage to get even more crumbs in my frosting than the year before. har! The Best Carrot Cake You'll Ever Have 6 cups grated carrots 1 c. brown sugar 1 c. raisins 4 eggs 1 1/2 c. white sugar 1 c. vegetable oil 2 tsp. vanilla extract 1 c. crushed pineapple, drained 3 c. all-purpose flour 1 1/2 tsp. baking soda 1 tsp. salt 4 tsp. ground cinnamon 1 c. chopped walnuts (optional) In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350º F. Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Frinally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Cream Cheese Frosting 2 (8 oz.) packages cream cheese, softened 1/2 c. butter, softened 2 c. sifted confectioner's sugar 1 tsp. vanilla extract In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.