Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 3 cups sugar

  3. 1 teaspoon salt

  4. 1 tablespoon baking soda

  5. 1 tablespoon ground cinnamon

  6. 1 1/2 cups corn oil

  7. 4 large egg s, lightly beaten

  8. 1 tablespoon vanilla extract

  9. 3/4 cup raisin s

  10. 1 1/2 cups shredded coconut

  11. 11/3 cups pureed cooked carrot s (about 5 carrots)

  12. 3/4 cup drained crushed pineapple Cream Cheese Frosting (see recipe below)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease two 9-inch layer cake pans lined with wax paper.

  2. Sift dry ingredients into a bowl. Add oil, eggs, vanilla. Beat well. Fold in raisins, coconut, carrots, and pineapple.

  3. Pour batter into the prepared cake pans. Set on the middle rack and the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.

  4. Cool on a cake rack for 3 hour. Fill cake and frost sides with cream cheese frosting. Cream Cheese Frosting -Cream together 8 ounces of room-temperature cream cheese and 6 tablespoons softened sweet butter. -Slowly sift in 3 cups confectioners’ sugar and continue beating until fully incorporated. -Stir in 1 teaspoon vanilla and juice of ½ a lemon. -This provides enough frosting for a 2-layer cake.


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