Bestest-Evah! Carrot Cake

• 4 eggs
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 12 cups vegetable oil
• 2 cups unbleached flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3 cups finely grated carrots
• 1 cup shredded coconut
• 8 ounces crushed pineapple
• 1 cup golden raisin
• 1 cup walnuts, coarsely chopped
• 12 cup butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 lb powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract

1. Cake:.
2. Preheat oven to 325 degrees Farenheit.
3. Grease 3 (8") cake pans.
4. Drain pineapple (discard liquid for a later use).
5. Beat eggs in a large bowl.
6. Add sugars and beat until light and fluffy.
7. Add oil and mix well with whisk.
8. Add in the dry ingredients and beat until smooth.
9. Stir in remaining ingredients and pour batter into prepared pans.
10. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake.
11. Cool and frost between layers and over and around cake.
12. To make the Frosting:.
13. Mix cream cheese and butter until smooth.
14. Add remaining ingredients until well incorporated.
15. Decorate cake with either extra shredded carrots or toasted coconut.

eggs, brown sugar, white sugar, vegetable oil, flour, baking soda, baking powder, cinnamon, nutmeg, carrots, shredded coconut, pineapple, golden raisin, walnuts, butter, cream cheese, powdered sugar, vanilla, coconut

Taken from www.food.com/recipe/bestest-evah-carrot-cake-483469 (may not work)