INGREDIENTS
For the cake:
2 cups
shredded carrots
8 oz
crushed pineapple, drained
3/4 cup
sweetened, shredded coconut
1/2 cup
raisins
1 1/2 cups
sugar
1 cup
vegetable oil
4
large eggs, room temperature
2 tsp
vanilla extract
2 cups
all purpose flour
1 1/2 tsp
baking powder
2 tsp
baking soda
2 tsp
cinnamon
1 tsp
salt
For the frosting:
1/2 cup
unsalted butter, room temperature
5 oz
cream cheese, softened
1 tsp
vanilla extract
1/2 tsp
salt
3 cups
powdered sugar