3/4 pound carrots
2 cups all-purpose flour
2 tsp. baking powder
1.5 tsp. baking soda
1.5 tsp. salt
2 tsp. cinnamon
2 cups sugar
1.5 cups vegtable oil
4 large eggs
1 can (8 oz) crushed pineapple, drained
1 cup flaked coconut
1/2 cup chopped walnuts
2/3 cup raisins, optional (I don't use them)
(2) 9" round by 2" tall cake pans
2 (8 oz) packages of cream cheese
1 stick (8 Tbsp.) unsalted butter, softened
1 tsp. vanilla
2.5 cups powdered sugar, sifted
Put a rack in the middle of the oven and preheat to 350. Butter and flour cake pans, knocking our excess flour.
Shred enough carrots on the smallest teardrop holes of a box grater to measure 2 cups.
Sift together flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Stir in sugar, walnuts, eggs, carrots, pineapple, coconut, walnuts, and raisins (if using).
Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35-45 minutes. Cool layers of cake in pans for 5 minutes, then run a thin knife around the edge of each pan and invert layers onto rack to cool completely.
Make the frosting: beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about 2 minutes. Reduce speed to medium, add confectioners sugar, and beat until frosting is smooth.
Place 1 cake layer bottom side up on a cake plate and spread with some of the frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.
I like to top it with some toasted coconut.
From The Gourmet Cookbook