Carrot Cake

CAKE

 
EGGS - large 4
VEGETABLE OIL 1 cup
SALT 1 tsp.
SUGAR 1 1/2 cups
LIGHT BROWN SUGAR 1/2 cup
PINEAPPLE - crushed 8 ounce can
CARROTS - finely grated 3 cups
DARK RAISINS 1 cup
ORANGE JUICE - warm just for plumping raisins 1 cup
COCONUT - shredded 1 cup
VANILLA EXTRACT 1 tsp.
CAKE FLOUR 2 1/4 cups
BAKING POWDER 2 tsp.
BAKING SODA 1/2 tsp.
CINNAMON - ground 1 tsp.
WALNUTS - chopped 1 cup

FROSTING

 
CREAM CHEESE - cold 8 ounces
BUTTER - room temperature 4 ounces
VANILLA EXTRACT 1 tsp.
POWDERED SUGAR 3 cups

 METHOD:

1)  Preheat oven to 350F degrees.  Prepare three 9" round cake pans or one 13" x 9" pan with pan spray and line their bottoms with parchment paper.

2)  Soak Dark Raisins in warm Orange Juice for about 15 minutes.  Lightly squeeze raisins to remove excess Orange Juice and discard all juice.

3) In a large bowl whisk together Eggs and Oil.  Add and stir together Salt, Sugar, Light Brown Sugar, Crushed Pineapple, Grated Carrots, Raisins, Coconut and Vanilla Extract.

4)  In a separate larger bowl combine Cake Flour, Baking Powder, Baking Soda and Cinnamon.  Then sift these dry ingredients 3 times.

5)  Using a rubber spatula, stir the wet ingredients into the dry ingredients.  Add the Walnuts and stir until evenly combined.

6) Bake the three 9" cake pans at 350F degrees for approximately 25 minutes.  Or, bake the one 13" x 9" cake pan at 350F degrees for approximately 45 minutes.  Bake until a toothpick inserted into the center comes-out clean.  Allow to cool in the pan(s).

7)  Prepare Frosting.  Beat Cream Cheese, Butter and Vanilla Extract until "just" smooth.  Sift the Powdered Sugar very well, then add to the cream cheese mixture and blend until smooth.