Gather all ingredients.

Combine carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until light in color.

Gradually beat in white sugar, oil, and vanilla. Stir in pineapple.

Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed.

Stir in carrot mixture and walnuts. Pour evenly into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.

Cool for 10 minutes before removing cake from the pans; let cool completely.