Michelle's Awesome Carrot Cake

By NickiR

Note to all potential bakers - all amounts and instructions are approximate since the creator of the recipe is a “pinch of this, handful of that” kind of cook. Experiment with this and make it your own.

Ingredients

• 8 skinny carrots (or equivalent)
• 1/2 cup brown sugar
• 2 to 3 handfuls of raisins
• Made from scratch white cake recipe (DO NOT USE BOX MIX)
• 1 tsp. allspice
• 2 tsp. cinnamon
• Can of crushed pineapple with juice
• 2 to 3 handfuls unsweetened shredded coconut
• 2 to 3 handfuls walnut pieces
• 1/2 cup butter (not margarine)
• Lg. rectangular block Philadelphia Cream Cheese
• 2 to 3 handfuls unsweetened shredded coconut
• 2 Tbsp.vanilla extract (1 tsp. if using pure vanilla)
• Icing sugar to desired icing consistency, sifted

Preparation

Step 1

Grate carrots, add raisins and brown sugar and marinate overnight.

Preheat oven to 350 degrees. Grease and flour a bundt pan.

Prepare ingredients for a basic white cake recipe. Add cinnamon and allspice. Ensure dry ingredients are sifted into wet for cake.

Gently fold the pineapple, carrot mixture, coconut and walnut pieces into the cake mix. Pour into pan.

Bake 350 degrees for approximately 1 hour to 1 hr, 15 minutes. Do the toothpick test.

While oven is still hot, toast the coconut.

Sift all the icing sugar.

Cream together the butter and cream cheese, adding vanilla and sifted icing sugar until right icing consistency is reached.

When cake is iced – sprinkle coconut on top.