This carrot cake is loaded with fruit and nuts and coconut. It’s so full of flavor and texture – you’ll never be able to get enough!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 3/4 cup finely chopped walnuts
- 2 cups finely shredded carrots
- 1 cup crushed pineapple (8 oz. can with juice)
- 1/2 cup finely shredded coconut
- 1/2 cup raisins that have been soaked in water until plump and then drained
CREAM CHEESE FROSTING:
- *If you haven’t already, pour your raisins into a bowl and cover with water so they’ll plump up!
- Preheat oven to 350°.
- In a large mixing bowl, add together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk together.
- Set aside.
- In separate bowl, use a mixer to combine the vegetable oil, sugar, brown sugar, vanilla and eggs. Beat until completely smooth.
- Add pineapple, walnuts, coconut, carrots, and raisins and mix on low until incorporated.
- Gradually add flour mixture a half at a time until blended through.
- Pour batter into a prepared 9×13 inch pan (I use non-stick butter spray) and bake for 35-45 minutes.
- Leave the cake in the pan and when completely cooled, frost with cream cheese frosting.
- CREAM CHEESE FROSTING
- While the cake is baking, prepare the frosting!
- In a medium bowl, cream the cream cheese and butter until light and fluffy.
- Add vanilla.
- Gradually add the powdered sugar until all has been blended well.
- Beat the frosting on high until it becomes light and fluffy.
- Spread over the completely cooled cake (still in the pan – don’t try to flip it out!)
- Sprinkle with chopped pecans.
NOTE: I double the frosting recipe to get a really good thick layer on top. But that’s just me… I like frosting!