Penny’S Carrot Cake

• 3 whole Eggs, Lightly Beaten
• 2 cups Grated Carrots
• 8 ounces, weight Can Of Crushed Pineapple With Juice
• 3/4 teaspoons Salt
• 1/2 teaspoons Allspice
• 1/2 teaspoons Cloves
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1 teaspoon Baking Powder
• 2 teaspoons Vanilla
• 3/4 cups Flaked Coconut
• 1 cup Raisins
• 1 cup Chopped Walnuts
• 3/4 cups Canola Oil
• 2 cups Flour
• 2 cups Sugar

1. Preheat oven to 350 degrees.
2. Add all ingredients in large mixing bowl in order, then mix just until moistened.
3. Bake in greased 10 x 13 pan or tube pan for about 1 hour, or until toothpick inserted comes out clean.
4. Frosting:
5. 3 oz. cream cheese
6. 1/2 cup butter
7. 1 teaspoon vanilla
8. 1/2 box powdered sugar
9. Opt. 1 drop yellow food color
10. Mix and frost on cooled cake.

eggs, carrots, pineapple, salt, allspice, cloves, cinnamon, ginger, baking powder, vanilla, raisins, walnuts, ube, flour, sugar

Taken from tastykitchen.com/recipes/desserts/pennye28099s-carrot-cake/ (may not work)