Carrot Cake with Cream Cheese Frosting

This is the only picture I got--after I took the candles out.

It's from the Worldwide Ward Cookbook (p.285) from a lady named Anna Stork.

It's everything you would ever want a carrot cake to be!

Preheat oven to 325 degrees.

Cake:
2 cups white sugar
1 1/2 cups veg oil (canola works too)
4 eggs
1 cup all-purpose flour
1 cup wheat flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
2 tsp vanilla extract
3 cups carrots, grated
3/4 cup pecans, chopped (I used walnuts)
1 cup raisins (I left these out...not a big raisin fan)
1/2 cup crushed pineapple OR applesauce
3/4 cup coconut

Cream Cheese Frosting:
1/2 cup butter (or marg), room temp
1 8-oz package cream cheese, room temp
1 pound (about 3 1/2 cups) powdered sugar
1-2 tsp vanilla extract

Cake:
In a mixing bowl, combine sugar and oil. Add eggs and mix well. Sift flours, baking soda, salt, and cinnamon together. Add to sugar mixture and beat well. Add vanilla and grated carrots and mix til incorporated. Fold in nuts, raisins, pineapple, and coconut. Grease and flour three 8-inch layer cake pans. Pour batter evenly into pans and bake at 325 degrees for 45 minutes. Cool on racks for 10 minutes and remove from pans to continue cooling. Frost with cream cheese frosting. Makes 16 servings.

Cream Cheese Frosting:
In a mixing bowl, beat butter and cream cheese together. Add sugar and vanilla extract until frosting is of spreading consistency.

ENJOY!!