2½ Cups Flour
1½ Cups Sugar
4 tsp Cinnamon
1 tsp Salt
1½ tsp Baking Soda
1 Cup Crushed Pineapple
4 Eggs-lightly beaten
1 tsp Vanilla
1 Cup canola oil
3 Cups Carrots-grated
1 Cup Raisins
1 Cup Walnuts-chopped
Preheat oven to 350°. Grease and flour three 9" cake pans
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside. In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
Stir in the carrots, nuts, raisins and pineapple and pour into the three 9" cake pans and bake for 20-25 minutes
Remove from oven and let cool completely before frosting
Cream Cheese Frosting
16 oz. Cream Cheese- room temperature
1 Cup Butter- room temperature
3 tsp Vanilla
2 lbs. Powdered Sugar
1 Cup Walnuts-chopped
Beat the cream cheese, butter and vanilla extract together until they are fully incorporated. Add the powdered sugar and mix until it is smooth and creamy. Garnish the top of the cake with chopped nuts. I seriously use almost all of this recipe to frost this 3 layer cake. If there is extra frosting it goes in between graham cracker for snacks for the grandchildren.
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