If you've only ever had a boxed carrot cake, or a store carrot cake, somebody should seriously put you out of your misery now and bake you a REAL carrot cake. Or shoot you. You're choice.
I know! YOU could bake a real carrot cake! Here's how:
2 cups brown sugar
1 cup oil
3 eggs, beat to incorporate
3 cups finely grated carrots (about 3/4 lb.)
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 tsp vanilla extract
1 cup raisins
1 cup chopped walnuts
Mix until combined. Bake at 350 degrees for 30 minutes in a 9x13 or one hour in a Bundt pan or until a toothpick comes out clean.
Frost with cream cheese frosting.
Here it is, complete with melting whipped cream. Oops.
I toasted some coconut for the sides and crumbled leftover cheesecake and walnuts on top.
YUMM-O! And also, I really need to stop letting The Hubs take food pictures. Ferills.