2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 cups grated carrots
1 cup crushed pineapple, with juice
1 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins
Preheat the oven to 350 degrees.
Spray bottom of a 13 X 9" pan, or a 10X15X2 jelly roll pan with cooking spray - or grease and flour three 8 inch round pans.
Stir together the flour, baking powder, baking soda, salt and cinnamon.
In a separate larger bowl, mix together eggs, sugar and vanilla by hand.
Stir in the oil; the mixture should resemble pudding.
Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.
Pour the batter into the prepared pan and spread evenly.
Bake until a small knife or toothpick inserted into the cake comes out clean.
Note: Feel free to omit the coconut, walnuts or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake.
Assemble, frost and decorate with cream cheese frosting
1 pound powdered sugar ( 3 1/2 cups)
8 oz. softened cream cheese
1/2 cup soft butter
2 tsp. vanilla
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