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Ingredients Jump to Instructions ↓

  1. CAKE:

  2. 3/4 cup finely chopped English walnuts

  3. 2 cups finely shredded carrots

  4. 1 cup crushed pineapple (8 ounce can with juice)

  5. 1/2 cup finely shredded coconut

  6. 1/2 cup raisins that have been soaked in water until plump and then drained

  7. 1 and 1/4 cup vegetable oil

  8. 1 and 1/2 cup sugar

  9. 1/2 cup brown sugar

  10. 3 eggs

  11. 3 cups flour

  12. 2 teaspoons baking powder

  13. 2 teaspoons baking soda

  14. 2 teaspoons vanilla

  15. 2 teaspoons ground cinnamon

  16. 1 teaspoon ground nutmeg

  17. 1/2 teaspoon ground cloves

  18. 1/2 teaspoon salt

  19. CREAM CHEESE FROSTING:

  20. 1 8 ounce package cream cheese

  21. 1/2 cup or 1 stick of butter, room temperature

  22. 1 teaspoon vanilla

  23. 2 cups powdered sugar

  24. 1/2 cup chopped pecans for garnish

Instructions Jump to Ingredients ↑

  1. Cake: Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. 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.

  2. Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 minutes. Test with toothpick for doneness. When cool, frost with cream cheese frosting.

  3. 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.

  4. Yield: 24 servings

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