Best Ever Carrot Cake

• 1 1/2 cups corn oil
• 1 3/4 cups granulated sugar
• 3 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1 teaspoon ground cloves
• 2 cups peeled and grated carrots
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (or more depending on how much you like raisins)
• 1 (8 ounce) can crushed pineapple (drained)
• 1 cup shredded coconut (optional, for decoration)
• Cream Cheese Icing
• 1 cup butter
• 16 ounces cream cheese, softened
• 2 lbs confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla

1. Beat together corn oil, sugar and eggs until well combined.
2. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
3. Add to egg-sugar mixture, mixing well.
4. Drain the pineapple well.
5. Add the carrots, walnuts, raisins and pineapple to mixture.
6. Blend to mix well.
7. Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
8. Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
9. Let cake cool on rack.
10. Prepare frosting.
11. Cream Cheese Icing:.
12. In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

corn oil, granulated sugar, eggs, flour, baking soda, salt, cinnamon, ground cloves, carrots, walnuts, raisins, pineapple, coconut, cream cheese icing, butter, cream cheese, sugar, milk, vanilla

Taken from www.food.com/recipe/best-ever-carrot-cake-185370 (may not work)