And finally...

Best Ever Carrot Cake

6 c. grated carrots (yes, SIX!)

1 c. brown sugar

1 c. raisins (opt.)

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 (opt.)

In a medium bowl, combine grated carrots and brown sugar. Set aside for 1 hour, then stir in raisins.

Preheat oven to 350 degrees F. Grease and flour two 10-inch cake pans (or three 9-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, stier into the wet mixture until absorved. Finally stir in the carrot mixture and the walnuts. Pour evenly into prepared pans.

Bake for 45-50 minutes until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

And in case you find yourself in the horrible position of not having a cream cheese frosting recipe, here's our favorite:

Cream Cheese Frosting

1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Beat butter and cream cheese until fluffy. Mix in confectioners' sugar and vanilla; beat until creamy, adding more confectioners' sugar if too runny, or milk if a bit too thick (1 tsp. at a time!)