这个蛋糕是在搬家前做的.当时忙于整理打包,卖家具,家里乱糟糟的,差点就放弃不想做了.心总也静不下来,所以装饰选了没有技术难度的。效果自
己觉得还过得去，挺喜欢用小花做的围边，淡紫的花心正好跟玫瑰呼应。因为实在没时间，花萼跟叶子都没做，最后装饰时挤了BUTTERCREAM的白色叶
子，倒觉得要比绿叶更雅致了。FONDANT盖的不是很好，原因是偷懒,蛋糕上有一颗颗的葡萄干,没抹ICEING就直接盖上FONDANT，所以不是
很平。不过在当时的条件下能完成这个蛋糕，总体上我还是挺满意的
蛋糕体用的是胡萝卜蛋糕，非常的好吃，胡萝卜用红糖腌了一小时后,软软甜甜,和肉桂的香味,酸酸的菠萝粒相得益彰.吃的时候一会儿咬到一块菠萝，一会儿咬到葡萄干，一阵阵的惊喜，很幸福的感觉!
因为FONDANT是店里买的，含防腐剂,所以吃的时候再三关照大家“剥了皮吃”.
方子来自:(这里)
INGREDIENTS:
* 6 cups grated carrots
* 1 cup brown sugar
* 1 cup raisins
* 4 eggs
* 1 1/2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup crushed pineapple, drained
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 4 teaspoons ground cinnamon
* 1 cup chopped walnuts
INGREDIENTS:
* 6 cups grated carrots
* 1 cup brown sugar
* 1 cup raisins
* 4 eggs
* 1 1/2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup crushed pineapple, drained
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 4 teaspoons ground cinnamon
* 1 cup chopped walnuts
DIRECTIONS:
1. In a medium bowl, combine grated carrots and brown sugar.
Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. 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, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. 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, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
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