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Recipe Submitted by Ronnie Rackley.

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.

1. 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.

Makes 12 servings.

Carrot Cake 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. Blend the first 4 ingredients, then stir in remaining ingredients.
2. Spread between the layers and on top of cake.

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