MIX TOGETHER AND SET ASIDE FOR 1 HOUR
6 cups grated carrots
1 cup brown sugar
MIX WET INGREDIENTS
4 eggs - whisked
1 1/2 cup white sugar
1 cup vegetable oil
3/4 cup plain yogurt (whole milk)
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
MIX DRY INGREDIENTS
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
4 teaspoons ground cinnamon
1 teaspoon ground ginger
ADD IN LAST
Carrot mixture, drained
1 cup chopped walnuts, optional
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the drained pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the drained carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 15 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
1/2 cup butter (softened at room temperature)
1/2 cup cream cheese
4 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange zest (optional)
1 cup chopped walnuts for decorating
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
Frost cake and pat chopped walnuts on sides and or top of cake.