FOR THE CAKE:
3/4 cup of finely chopped walnuts
2 cups of finely shredded carrots
1 cup of crushed pineapple (8 ounce can with juice)
1/2 cup of finely shredded coconut
1/2 cup of raisins that have been soaked in water until plump and then drained
1 and 1/4 cup of vegetable oil
1 and 1/2 cup of sugar
1/2 cup of brown sugar
3 cups of flour
2 teaspoons of baking powder
2 teaspoons of baking soda
2 teaspoons of vanilla
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
FOR THE CREAM CHEESE FROSTING:
1 8 ounce package of cream cheese
1/2 cup or 1 stick of butter, room temperature
1 teaspoon of vanilla
2 cups of powdered sugar
1/2 cup of chopped pecans for garnish
Preheat oven to 350 degrees.
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy.
Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9x13 inch pan and bake for about 40-50 minutes.
Test with toothpick for doneness.
When cool, frost with cream cheese frosting.
CREAM CHEESE FROSTING:
Blend cream cheese and butter until light and fluffy.
Add vanilla and a little powdered sugar at a time until all has been blended well.
Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.
Pairs Well With
Just another dessert that is enjoyed by my family.