Mineshaft Carrot Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 2 cups sugar
• 4 eggs
• 20 ounces crushed pineapple, undrained
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 2 cups shredded coconut
• 1 cup chopped walnuts
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 1/3 cups flour
• 2 teaspoons cinnamon
• 2 cups shredded carrots
• 1 cup raisins
• 3/4 lb butter, softened
• 1 -1 1/2 lb powdered sugar
• 8 ounces softened cream cheese
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl, combine sugar, eggs, oil, and vanilla. beat well.
• 3 in another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
• 4 add sugar mixture to flour mixture alternately with pineapple; mix well.
• 5 add carrots, raisins, coconut, and walnuts to already mixed cake batter.
• 6 pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
• 7 for frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
• 8 thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
• 9 beat until smooth.