Name: Easy Carrot Sheet Cake
Ingredients: 3/4 cup chopped walnuts; 2 cup shredded carrots; 1 cup crushed pineapple (8 oz. can with juice); 1/2 cup coconut; 1/2 cup raisins that have been soaked in water until plump and drained; 1-1/4 cups vegetable oil; 1-1/2 cups sugar; 1/2 cup brown sugar; 3 eggs; 3 cup flour; 2 teaspoon baking powder; 2 teaspoon baking soda; 2 teaspoon vanilla; 2 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 8 ozs. cream cheese, softened; 1 stick of butter, softened; 1 teaspoon vanilla; 2 cup powdered sugar; 1/2 cup chopped pecans for garnish

Easy Carrot Sheet Cake

Ingredients

3/4 cup chopped walnuts
2 cups shredded carrots
1 cup crushed pineapple (8 oz. can with juice)
1/2 cup coconut
1/2 cup raisins that have been soaked in water until plump and drained
1-1/4 cups vegetable oil
1-1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ozs.s cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

Instructions

Mix together dry ingredients and set aside. In large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add dry ingredients half at a time until blended through. Pour batter into a greased and floured 9"x13"" pan and bake at 350 F for about 40-50 minutes (do the toothpick test). When cool, frost with cream cheese frosting. Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle with pecans.