1 1/3 cooking oil
3 large eggs
1 tsp Vanilla
1 tsp Vanilla
2 1/2 cups flour
2 tsp cinnamon
2 tsp cinnamon
2 tsp baking soda
1 ½ tsp salt
1 ½ tsp salt
1/2 cup chopped pineapple
2 cups grated carrots
1 Tbsp flour
1 Tbsp flour
1 cup chopped walnuts
1 cup raisins
Grease/flour 2 - 8-inch round pans.
1 cup raisins
Grease/flour 2 - 8-inch round pans.
In large bowl, cream sugar and oil. Beat in eggs. Add dry ingredients and mix well. Fold in pineapple & carrots. Toss raisins and nuts in a ziploc baggie with 1 Tbsp flour until well coated. Fold into batter. Pour batter into prepared pans. Bake at 350° for 55 – 60 minutes.
Cream Cheese Frosting:
1 - 8 ounce pack cream cheese, softened
5 Tbsp butter, softened
1 tsp vanilla
2 1/2 cups powdered sugar
Mix together and spread on cooled Carrot Cake. Layer the 2 cakes with icing in between. Then ice the top and the sides last. Optional:top with 1 cup chopped pecans or walnuts.
