This recipe for Carrot Cake Supreme was submitted by Ronnie Rackley.

Carrot Cake Supreme

Cake:

5 large eggs, beaten

2 cups granulated sugar

1 1/2 cups vegetable oil

3 cups self-rising flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup raisins

3 cups finely grated carrots

1/2 cup crushed pineapple

1/2 cup sweetened flaked coconut

1 cup chopped pecans

 

Icing:

1 (1-pound) package powdered sugar

1 (8-ounce) package cream cheese softened

1 1/2 cups butter, softened

2 teaspoons vanilla extract

1 cup chopped pecans

1 cup crushed pineapple, drained

1 cup sweetened flaked coconut

1. For Cake: Blend eggs, sugar and oil. Sift flour, soda, cinnamon and salt. Add to egg mixture. Fold in raisins, carrots, coconut, pecans and pineapple.
2. Pour batter into two 9-inch cake pans.
3. Bake at 350°F (175°C) for about 40 minutes, check with wooden pick to test if done. Cool before icing.
4. For Icing: Blend the first 4 ingredients, then stir in remaining ingredients.
5. Spread between the layers and on top of cake.

Makes 12 servings.