Ingredients

The following ingredients have 12 Servings
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups flour
  • 2 3/4 cups grated carrots, approximately 5
  • 1 (8 ounce) can crushed pineapple, drained
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins (regular or golden)
  • 1 cup sweetened flaked coconut
  • 1 (8 ounce) block cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 5 cups powdered sugar
  • optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract

Instruction

  • Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
  • Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
  • Mix in the flour until just combined.
  • Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
  • Pour batter into the prepared pan.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.