Fully Loaded Carrot Cake

Fully Loaded Carrot Cake 4 cups coarsely grated carrots 3/4 cup raisins 3/4 cup drained crushed pineapple 2-3 tbsp pineapple juice reserved from above 3/4 cup brown sugar 3 eggs 1 cup white sugar 3/4 cup oil 1 tsp vanilla 2 1/3 cups of flour 1 tsp baking soda 1/2 tsp salt 1 tbsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp ginger 1 cup of walnuts Combine the carrots with the raisins, pineapple, 2-3 tbsp of pineapple juice and brown sugar In a large bowl, mix the eggs, white sugar, oil and vanilla together. In another bowl, whisk together all the dry ingredients. Add the raisin/carrot mixture to the eggs one and combine. Then add in the flour and spices, mixing until combined completely. Stir in the walnuts. Spoon the batter into a well greased and floured 9x13 pan, add in this chunky, awesome batter. This is not for the fainthearted! Bake in a 350 degree oven for 30-35 minutes, or until you can poke a toothpick in the middle and it comes out clean.