Mineshaft Carrot Cake

Ingredients

Cake

• 2 cups sugar
• 4 eggs
• 20 ounces crushed pineapple, undrained
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 2 cups shredded coconut
• 1 cup chopped walnuts
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 1/3 cups flour
• 2 teaspoons cinnamon
• 2 cups shredded carrots
• 1 cup raisins

Frosting

• 3/4 lb butter, softened
• 1-1 1/2 lb powdered sugar
• 8 ounces softened cream cheese
• 1 teaspoon vanilla extract

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.

3. 3

   In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.

4. 4

   Add sugar mixture to flour mixture alternately with pineapple; mix well.

5. 5

   Add carrots, raisins, coconut, and walnuts to already mixed cake batter.

6. 6

   Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.

7. 7

   For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.

8. 8

   Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.

9. 9

   Beat until smooth.