Ingredients:
For the cake:
-2 cups shredded carrots
-8 oz crushed pineapple, drained
-3/4 cup sweetened, shredded coconut
-1/2 cup raisins
-1 1/2 cups sugar
-1 cup vegetable oil
-4 large eggs, room temperature
-2 tsp vanilla extract
-2 cups all purpose flour
-1 1/2 tsp baking powder
-2 tsp baking soda
-2 tsp cinnamon
-1 tsp salt
For the frosting:
-5 oz cream cheese, softened
-½ cup unsalted butter, softened
-3 cups of powdered sugar
-1 tsp vanilla extract
-½ tsp salt
Directions:
1. Preheat oven to 350°F. Grease and flour a bundt pan
2. In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt
4. Incorporate the dry ingredients into the wet, stirring until well combined
5. Pour the batter into the bundt pans. Bake for 25 minutes, then allow to cool completely before frosting
6. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes
7. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more
8. Place the cake on a plate, then top with the frosting
Notes:
You can make the frosting and store in a sealed container. When you are ready to serve the cake, heat the frosting in the microwave for about 1 minute and it will pour easily on top of the cake.