Carrot Cake

“I remember eating this cake as a child. To this day it is my favorite holiday cake bringing back sweet memories of cherished get togethers.”
– Bobbie Jo

2 c. all-purpose flour
2 c. sugar
4 extra-large eggs
1 1/4 c. vegetable oil
2 grated carrots
1/2 c. SWP pecans
1/4 c. raisins
1/4 c. finely grated coconut
1 small can crushed pineapple
2 t. cinnamon
1 t. salt
1 1/2 t. baking soda
2 t. baking powder
2 – 8 oz. package cream cheese
at room temperature
2 sticks unsalted butter at room
4 c. powdered sugar, sifted
3/4 t. vanilla extract
1/4 t. almond extract
1. Preheat oven to 350°F. Prepare three 8-inch or three 9-inch baking pans with
butter, parchment paper, and flour.
2. Place flour, sugar, cinnamon, salt, baking soda, and baking powder in bowl of
electric mixer fitter with a paddle attachment. Blend ingredients together. Add in
eggs, oil, and pineapple (juice included) and blend until just combined. Fold in
carrots, pecans, raisins, and coconut.
3. Fill baking pans evenly with cake batter and bake for 25-30 minutes for 8-inch
pans or 20-25 minutes for 9-inch pans or until a toothpick comes out clean. Allow
cakes to cool for 30 minutes before removing from the pans then continue cooling
on a cake rack.
4. Once the cakes are cooled prepare the frosting. Blend the cream cheese and
butter on medium-high speed for 3 minutes. With the mixer on low slowly add the
powdered sugar and extracts. Blend until well mixed remembering to scrap the
bottom of the bowl as needed.
5. Frost cake and store in the refrigerator.

**I would not recommend using SWP pineapples for this because the juice from the
can is not equally substituted. However, if SWP has baby carrots available you can
substitute the two regular carrots for a handful of baby carrots.