Carrot Cake

This is the yummy cake Pete & Eyrene make. They’ve made GREAT changes to the basic Better Homes & Garden recipe, and boy are our tummies grateful!

ingredients

CAKE:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups finely shredded carrot
4 - 8 oz. shredded coconut (to taste)
1 cup cooking oil
4 eggs
8 oz. can crushed pineapple, NOT drained
1 cup raisins (Dole or Sunmaid “baking” raisins or golden raisins) If neither is available, soak a cup of regular raisins in a bowl of warm water for 20-30 minutes and then drain
CREAM CHEESE FROSTING:
8 oz. package cream cheese
1/2 cup butter
1 teaspoon vanilla
3-6 cups sifted powdered sugar (to taste)

1
CAKE:
2
Grease and flour a 13x9x2 inch baking pan OR two 9x1.5 inch round cake pans.
3
In a mixer bowl combine the first six ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes.
4
Gently fold in pineapple and raisins.
5
Turn into pans and bake for 50 to 60 minutes in 13x9 inch pan (or 40 minutes in the cake pans). Since there is extra moisture from pineapple and raisins, it may need a bit more time.
6
Cool on wire rack. Remove layers from pans after cooling for 10 minutes. Cool well before frosting.
7
FROSTING:
8
In a mixer bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over COOLED cake.