carrot cake with cream cheese frosting

Yum, this is my birthday cake. John makes it from scratch for me for my. It is a yearly event! Carrot Cake - makes 12 to 15 servings

1 ½ cups vegetable oil 2 cups sugar 3 eggs 2 teaspoons vanilla extract 2 cups flour 2 teaspoons ground cinnamon 2 teaspoons salt 2 teaspoons baking soda 2 cups shredded carrots 1 can (20 ounces) crushed pineapple with juice 1 cup coconut 1 cup raisins

Preheat oven to 350 degrees.

In large bowl, beat oil and sugar. Add eggs and vanilla and beat well. In separate bowl, combine dry ingredients and add to sugar mixture. Fold in carrots, pineapple, coconut and raisins.

Pour into a greased 13-by-9-inch pan and bake in preheated oven 45 to 60 minutes or until edges pull away from sides of pan and a toothpick inserted into center comes out clean. Remove from oven and cool completely. Top with cream cheese frosting and, if desired, coconut and nuts.

Cream Cheese Frosting

6 ounces cream cheese, room temperature ¼ cup (½ stick) unsalted butter, room temperature 2 cups powdered sugar (about) ½ teaspoon vanilla extract

In medium bowl, cream the cheese with butter. Slowly add powdered sugar, then vanilla. Add additional powdered sugar if you like a firmer frosting.

Cake artwork is part of the Food Doodles Too font.