Best Carrot Cake

INGREDIENTS

Cake

Batch One

• 1 ¼ cups oil

• 2 cups granulated sugar

• 3 eggs

Batch Two

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

Batch Three

• 2 cups grated carrots

• 1 cup shredded sweetened coconut

• 1 cup chopped walnuts

• 1 cup raisins soaked in brandy

• 1 cup crushed pineapple with juice

Cream Cheese Frosting

• ½ cup butter softened

• 8 ounces cream cheese softened

• 1 teaspoon vanilla

• 1 pound powdered sugar

INSTRUCTIONS

Cake

• Preheat oven to 350 degrees.

• Combine each batch in order.

• Pour into two 9-inch pans that have been lined with parchment paper & greased.

• Bake for 35-40 minutes or until a toothpick comes out clean.

• Let cakes cool for 10 minutes in the pan and then place on a rack and let it cool completely.

Frosting

• Beat the butter and cream cheese until fluffy. Add the vanilla and powdered sugar and beat until smooth.

• Refrigerate before serving for best results.