Ingredients
SHOPPING LIST
- 2 cups all-purpose (I'm substituting a boxed cake mix for the dry ingredients)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 4 eggs
- 2 cups granulated sugar
- 2 tsp vanilla extract, essence or flavoring
- 1 1/4 cups veg oil
- 2 cups (5 med) grated carrots
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup dried coconut
- 1 cup chopped walnuts
- 1 cup raisins
- Frosting:
- 2 large packages of cream cheese
- 1/2 cup powdered sugar
How to make it
Preheat oven to 350F/170C/Gas Mark4.
- Coat a large loaf pan, 10x15x2 baking dish, or Bundt pan with oil or cooking spray.
- In a medium mixing bowl, stir together the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG, and ALLSPICE using a wooden spoon. Set aside.
- Mix the EGGS, SUGAR, and VANILLA in another larger bowl using a wooden spoon.
- Stir in the OIL until the mixture is thick.
- Gently stir in the DRY ingredients.
- Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
- Pour slowly into the prepared pan and spread evenly.
- Bake for 55 to 60 minutes or until a knife inserted into the cake comes out clean.
- Cool for 15 minutes, then turn out onto a plate or platter.
Frosting:
- Use an electric mixer to blend the CREAM CHEESE and POWDERED SUGAR in a medium bowl.
- Spread on the cake after it has cooled.
