Carrot Cake Pineapple, Carrot and Raisin Nut Cake Recipe

  • 3 eggs (large)
  • 1 1/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons soda
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 cup raisins
  • 2 cups grated carrots
  • 1 cup Coconut
  • 1 cup coarsely chopped walnuts
  • 1 can crushed pineapple, drained (8 1/4 ounce can)
  • Frosting
  • 1 package cream cheese (softened) (3 ounce pkg)
  • 1 stick softened butter (1/2 cup stick)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
Mix eggs and sugar until mixture is thick and pale, beat in the oil in a stream. Add flour, baking powder, soda, and cinnamon. Add vanilla, raisins, carrots, coconut, walnuts, and pineapple. Use well buttered, floured 9 X 13 pan. Bake 350 45 to 50 minutes. To prepare frosting: Use electric mixer, beat together cream cheese and butter. Beat in powdered sugar a little at a time. Add vanilla. Spread the frosting on the cooled cake and chill the cake, covered for 1 hour.


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