Carrot Cake

3 lg Eggs, beaten *
2 c Sugar *
1 c Plus 2 Tbsp salad oil
2 c Plus 1 Tbsp sifted cake flour *
1 1/8 ts Cinnamon
1 1/2 ts Salt
1 tb Baking soda
1 1/2 c Shredded coconut
2 c Grated carrots
1 c Plus 2 Tbsp crushed, drained pineapple
1 c Plus 2 Tbsp crushed walnuts
1 c Raisins

Frosting:
1/2 c Softened margarine or butter
8 oz Softened cream cheese
1 lb Confectioners sugar
1 ts Vanilla extract

Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.

Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely.

When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.

Carrot Cake printer friendly version located here. (Just the recipe. Nothing else.)
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