Carrot Cake

The best carrot cake I've ever had was made by a German woman who confided that the secret to a good carrot cake is...pineapple.  Pineapple?  I didn't even notice it in her cake, but it truly is the secret.  That and a good cream cheese frosting.  Here you go!


4 eggs, well beaten
1 c. brown sugar
1 c. white sugar
1 1/2 c vegetable oil
2 c. flour
2 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp nutmeg
3 c. finely grated carrots
1 c. coconut
1 8 oz. can crushed pineapple
1 c. golden raisins (opt)
1 c. walnuts, coarsely chopped (opt)

Preheat oven to 325.  Oil 3 8" cake pans (I just used a Bundt) Set out 1/2 c. butter and 1 8oz cream cheese to soften (for frosting).  Put pineapple in a strainer to drain.  Beat eggs in a large bowl.  Add sugars and beat till light and fluffy.  Add oil and mix well with whisk.  Put in the dry ingredients and beat till smooth.  Stir in remaining ingredients and pour batter into oiled layer pans.  Bake for 40 minutes or until knife comes out clean when inserted in center of cake.  Cool slightly and frost.

Frosting:
1/2 c. butter
8 oz. cream cheese
2 c. powdered sugar
3 tsp vanilla
Mix together till smooth. Frost between layers and on top  Try toasted coconut for decoration.