Ingredients
Units
Scale
- 1 cup white sugar
- 1 cup brown sugar
- 1 tbsp vanilla
- 1 1/4 cup vegetable oil
- 4 eggs
- 1 tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups all purpose flour
- 3 cups grated carrots
- 1 8ounce can crushed pineapple, drained
- 1 cup chopped walnuts
- 3/4 cup raisins
- 1 cup sweetened coconut
Cream Cheese Frosting
- 1 8 ounce block creamed cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp vanilla
- 5 cups icing sugar
Instructions
- Preheat oven to 350F
- Place the sugars, oil, vanilla and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined.
- Add the spices, baking powder, baking soda and salt and mix until combined.
- Add the flour and mix until combined.
- Remove the bowl from the stand mixer and fold in the carrots, pineapple, walnuts, raisins and coconut.
- Pour the batter into a prepared 9 X 13 pan and bake for 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool completely.
Cream Cheese Frosting
- Place the cream cheese, butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment.
- Beat until smooth, scrape down the sides.
- Add the icing sugar 1 cup at a time and beat until the frosting is smooth.
- Spread over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: desserts, recipes