Bahama Mama Carrot Cake (The Bahamas)

This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.

• Ready In: 1 hr 30 mins
• Serves: 12-16

Ingredients

• For the Cake

• 2  cups sugar
• 1 1⁄2 cups  oil
• 3  eggs
• 2  cups flour
• 1  teaspoon baking soda
• 2  tablespoons cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cardamom
• 1  teaspoon salt
• 2  cups  grated carrots
• 1  cup crushed pineapple, drained
• 2  teaspoons vanilla extract
• 1⁄2 cup walnuts, chopped
• 1⁄2 cup  shredded coconut
• 1⁄2 cup raisins

• For the Frosting

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup butter, softened
• 1  cup powdered sugar, sifted
• 1⁄2 teaspoon vanilla extract

Directions

1. Mix the sugar with the oil and eggs.
2. Add the dry ingredients and mix well.
3. Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
4. Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
5. Let the cake cool completely, then make the frosting:
6. Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.