This carrot cake is to die for. VERY easy to make...super moist and delish. If you love carrot cake, I promise, you won't be disappointed with this one.
2 Cups flour (sifted or unsifted)
2 teaspoon. baking powder
1½ teaspoon. baking soda
1½ teaspoon. salt
2 teaspoon. cinnamon (a little more than level teaspoons)
2 Cups sugar (or Splenda)
1½ Cups Vegetable oil
4 eggs (you can use eggbeaters to save Calories)
2 Cups grated carrots (2-3 large)
large can of crushed pineapple – drained
1 Cup of Shredded coconut
1 Cup Hershey’s cinnamon chips (can find near the chocolate chips)
1 Cup Raisins
CREAM CHEESE FROSTING:
1 stick margarine
1 teaspoon. vanilla extract
1 pound confectionary sugar
1 8 oz. package cream cheese
No nutrition information available
First step is to grate the carrots (or buy grated carrots).
In a mixing bowl, cream sugar, oil and eggs. Blend till smooth. Add dry ingredients (flour, powder, soda, salt & cinnamon) and blend till smooth. Add carrots, coconut, cinnamon chips, raisins and drained pineapple. Blend till smooth.
Grease & flour pans (I use 2, 8" round, but you can use a 13X9X2 also). Fill ½ to ¾ full. Bake at 350 degrees for 35-40 minutes and begin checking with a toothpick. If it comes out clean, it's done. You might have leftover cake mix, in which you can make cupcakes (for me, it makes somewhere between 8-12). Remove from oven and allow to cool on stovetop in pans (about 10 minutes.) Remove from pans and allow to completely cool before frosting.
Mix all ingredients with mixer until smooth. Once cake is cool, FROST & refrigerate! ENJOY!