2 cups cake flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 tsp ground cinnamon
1 1/4 cups corn oil
3 large eggs
2 tsp pure vanilla extract
2 cups finely grated carrots
1 cup chopped pecans or walnuts
1 cup drained crushed pineapple
Cream Cheese Icing 4 oz. cream cheese, softened
2 Tbls cream or Mocha Mix
1 tsp pure vanilla extract
1/2 tsp salt
2 cups confectioners? sugar
1/2 cup chopped pecans or walnuts
1/2 cup raisins
1/2 cup flaked coconut
For the cake:
Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl. Stir with wire whisk to mix and fluff (this avoids sifting). Add oil and beat 2 mins. on medium speed of electric mixer, scraping down sides of bowl. Add eggs and vanilla; beat 2 more mins. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer. Pour into 2 well-greased and floured 9-inch, or three 7-or 8-inch cake pans. Bake in preheated 325 F oven for 45 to 50 mins, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 mins, then turn out on rack. Frost with Cream Cheese Icing.
Cream Cheese Icing:
Beat together cream cheese and cream; stir in vanilla. Beat 5 minutes, or until smooth and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in nuts, raisins, and coconut.