Cake:

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4 ½ cups shredded carrots

1 cup brown sugar

4 eggs

1 ½ cups sugar

1 cup vegetable oil

2 tsp vanilla extract

1 cup crushed pineapple (drained)

3 cups flour

4 tsp cinnamon

1 & ½ tsp baking soda

1 tsp salt

1 cup candied pecans

1 cup raisins

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Frosting:

12 tbsp softened salted butter

12 oz softened cream cheese

6 cups powdered sugar

¾ tsp vanilla extract

2 tsp maple extract

2 tbsp maple syrup

Cinnamon (to taste)

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1. In a large bowl, shred carrots and combine with brown sugar; set aside for 1 hour, stirring every 10 mins

2. Preheat oven to 350 degrees and prep 2 round 9in cake pans

3. In separate bowl, mix eggs, sugar, vanilla and vegetable oil

4. Drain crushed pineapple and stir into wet ingredients

5. In separate bowl, combine flour, baking soda, salt and cinnamon

6. Add wet ingredients to dry ingredients and stir until combined (do not overmix)

7. Add crushed candied pecans and raisins

8. Add brown sugar carrots and combine with wet/dry ingredients

9. Fill cake pans evenly

10. Bake for 35-40 minutes or until toothpick comes out clean

11. Let cakes cool on cooling rack for at least 2+ hours before frosting

12. Combine softened butter and cream cheese and beat with mixer until fluffy

13. Slowly add in powdered sugar, vanilla, cinnamon, maple syrup and maple extract

14. Add extra powdered sugar until desired consistency

15. Once cakes are fully cooled, frost and stack