CHEF'S NOTES AND COMMENTS:

This recipe was inspired by a famous one published by Pillsbury, but we added and deleted a few of the ingredients to make it our own (and better!)

INGREDIENTS:

2 ½ Cups all purpose flour
2 ½ teaspoons baking soda
1 tsp. cinnamon, if desired
1 tsp. salt
2 cups sugar
1 cup oil
2 tsp vanilla
2 eggs
2 cups shredded carrots
8 1/4 oz. can crushed pineapple, well drained
½ cup raisins
½ cup chopped nuts

Creamy Supreme Frosting:

8 oz. pkg. cream cheese, softened
2 ½ cups powdered sugar
6 T. margarine or butter, softened
2 tsp. vanilla
1 cup coconut
½ cup nuts

INSTRUCTIONS:

Prep Time: approximately 1 hour 20 minutes.

1. Heat oven to 350

2. Grease and flour 13 x 9 in. pan.

3. Lightly spoon flour into measuring Cup; level off.

4. In medium bowl, combine flour, baking soda, salt and cinnamon.

5. Set aside.

6. In large bowl, combine sugar, oil, 2 tsp. vanilla , and eggs; beat well.

7. Stir in flour mixture; mix well.

8. Stir in carrots, pineapple, raisins, and ½ cup nuts.

9. Pour into prepared pan.

10. Bake at 350 for 50 to 60 minutes or until cake springs back when touched lightly in center.

11. Cool completely

12. In medium bowl , combine cream cheese, powdered sugar, margarine , and 2 tsp. vanilla; beat until smooth. Stir in coconut and ½ cup nuts.

13. Spread over cooled cake.

Serves 16