3/4 cup Finely chopped English walnuts
2 cups Finely shredded carrots
1 cup Crushed pineapple (8 oz can with juice)
1/2 cup Finely shredded coconut
1/2 cup Raisins that have been soaked in water until plump and then drained
1-1/4 cups Vegetable oil
1-1/2 cups Sugar
1/2 cup Brown sugar
3 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Vanilla
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground gloves
1/2 teaspoon Salt
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and gloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9×13 inch pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.
Cream Cheese Frosting:
8 ounces Cream cheese
1 Stick of butter room temperature
1 teaspoon vanilla
2 cups Powder sugar
1/2 cup Chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.