In a medium bowl add the grated carrots and brown sugar, stir to combine and set aside for 1 hours. After an hour you can stir in the raisins. Preheat the oven to 350 and spray 2, 10″ cake pans with cooking spray.
In the bowl of an electric mixer, beat the eggs until light in color. Add the sugar, oil and vanilla and beat to combine. Stir in the pineapple and set aside. In a separate bowl combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the wet ingredients and stir until just combined. Lastly, stir in the carrot mixture and the walnuts. Pour into prepared pans, and bake for 45-50 minutes or until cake tester comes out clean. Cool in pans for 30 minutes then remove and cool completely on wire racks, then frost with cream cheese frosting (see below).