Homemade Carrot Cake

1 c. sugar

½ tsp. salt

1 ½ tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground cloves

½ tsp. allspice

½ tsp. grated nutmeg

1 c. golden raisins

1 can crushed pineapple, drained

1 c. shredded coconut

1 ½ c. carrots, peeled and finely grated, packed down into cup

1 c. finely chopped walnuts

2/3 c. vegetable or canola oil

4 eggs, room temperature

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, ground cloves, allspice, and nutmeg and stir with whisk until all ingredients are mixed together well. In another large bowl, combine the raisins, pineapple, coconut, carrots and walnuts. In a third bowl, mix the oil and eggs together until incorporated.

Stir the oil/egg mixture into the flour mixture and stir until just combined. Add the raisin, pineapple, coconut, walnut and carrot mixture into this and stir until all ingredients are well incorporated and evenly distributed. The batter will be fairly thick.

In two greased and floured cake pans, evenly distribute the batter. There will be approximately 3 ½ to 4 cups of batter per pan. You can also bake the cake in a greased and floured 13 x 9 inch cake pan.

Bake at 350 degrees for approximately 25 minutes for round or square cake pans and 30-35 minutes for 13 x 9 inch cake pans. Crumbs should be lightly attached to a toothpick when cake is done. Do not over bake. Allow pans to cool on a rack for about 10 minutes. Then, lightly run a knife around the edges, invert cake and allow to cool on a rack before frosting.

Cream Cheese Frosting:

8 oz. cream cheese, cold

5 Tbsp. unsalted butter at room temperature

2 tsp. vanilla

2 ½ c. powdered sugar, measured, then sifted.

Beat in food mixer or with hand held electric beaters until cream cheese, butter and vanilla are just combined. Do not over beat.

Slowly add about ¼ cup of sifted powdered sugar into butter/cream cheese mixture and beat until frosting combines and all of powdered sugar is used. Be sure to wipe frosting down from sides of bowl periodically during mixing.

Spread about 1 c. of frosting on bottom layer of cake. Top with remaining cake layer and frost. Garnish with finely chopped nuts pressed on the sides if desired.