Carrot Cake

• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 cups flour
• 2 t cinnamon
• 2 t soda
• 1 t salt
• 2 t baking powder
• 3 cups grated raw carrots
• 1 cup nuts chopped (I use walnuts)
• 1 t vanilla
• 1 8 oz can crushed pineapple
• 1/2 cup raisins coated with flour
• 1/2 - 3/4 cup coconut

Mix sugar, oil, and eggs. Combine flour, cinnamon, soda, salt and baking powder. Add to sugar mixture and mix well. Add remaining ingredients and mix. Pour into greased and floured oblong cake pan (or its equivalent). Turn oven down to 325° and bake for 45-55 minutes. Check it at 30 minutes to see if oven temperature needs to be increased. It’s best to slow bake this. Check with a toothpick inserted into middle of cake. If it comes out clean, it’s done.

Frosting:

• 8 oz cream cheese, softened
• 1 box powdered sugar (1 lb)
• 1 t vanilla
• 2-3 T butter softened, not melted
• 1 cup chopped nuts

Beat together all ingredients except chopped nuts. Frost cooled carrot cake and sprinkle chopped nuts on top before frosting sets.