Carrot Raisin Pineapple Cake

3 medium eggs, farm fresh if possible

1 1/2 cups white sugar

1 cup vegetable oil

3 cups cake flour

1 1/2 teaspoon ground cinnamon

1/2 teaspoon white salt

1 Tablespoon baking soda

1 1/4 cup shredded coconut

9 ounce can crushed pineapple, undrained

1 cup golden raisins

1 1/2 cup shredded orange carrot

1/2 cup walnuts or pecans, chopped

 

The steps

  1. Preheat oven to 325 degrees.
  2. Prepare two round pans with butter and flour. Alternatively, prepare cupcake pans, about 30 cupcakes can be made. Set aside.
  3. Add the eggs, sugar, and oil to a large mixing bowl. Mix well.
  4. Add dry ingredients to a small mixing bowl and stir to mix ingredients.
  5. Add coconut, pineapple, raisins, grated carrots, and nuts to the cake batter. Mix until thoroughly incorporated.
  6. Pour into pans or cupcake liners.
  7. Place in the oven and bake 25-35 minutes for cupcakes and about 45-50 minutes for 8 inch layer cakes.

 

Cream Cheese Icing

3 ounces butter, softened

4 ounces cream cheese, softened

1 1/2 cup powdered sugar

1 teaspoon vanilla

Optional ingredients: 2 Tablespoons drained pineapple, 2 Tablespoons finely chopped walnuts

 

  1. Using an electric mixer, mix butter and cream cheese in medium mixing bowl until fluffy.
  2. Add powder sugar in stages, mixing completely after each incorporation.
  3. Add vanilla and beat into the icing.
  4. Add optional ingredients.

 

I hope you enjoy your CPR cake.

 

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