Joy's Carrot Cake with Cream Cheese Icing

• 2 cups cake flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon baking powder
• 2 teaspoon cinnamon ground
• 1 1/4 cups corn oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups carrots finely grated
• 1 cup pecans or walnuts, chopped
• 1 cup pineapple, canned, crushed drained
• 4 ounces cream cheese softened
• 2 tablespoons mocha mix
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups powdered sugar
• 1/2 cup pecans or walnuts
• 1/2 cup raisins, seedless
• 1/2 cup coconut flaked

1. For the cake:
2. Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl.
3. Stir with wire whisk to mix and fluff (this avoids sifting).
4. Add oil and beat 2 minutes on medium speed of electric mixer, scraping down sides of bowl.
5. Add eggs and vanilla; beat 2 more mins.
6. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer.
7. Pour into 2 well-greased and floured 9-inch, or three 7-or 8-inch cake pans.
8. Bake in preheated 325 degree F oven for 45 to 50 minutes, or until cake tester inserted in center comes out clean.
9. Remove from oven; cool 15 minutes then turn out on rack.
10. Frost with Cream Cheese Icing.
11. Cream Cheese Icing:
12. Beat together cream cheese and cream; stir in vanilla.
13. Beat 5 minutes, or until smooth and fluffy.
14. Add salt and sugar, one cup at a time, blending well after each addition.
15. Stir in nuts, raisins, and coconut.

cake flour, sugar, baking soda, salt, baking powder, cinnamon ground, corn oil, eggs, vanilla, carrots, pecans, pineapple, cream cheese, mocha mix, vanilla, salt, powdered sugar, pecans, raisins, coconut flaked

Taken from recipeland.com/recipe/v/joys-carrot-cake-cream-cheese-i-3626 (may not work)