Bestest-Evah! Carrot Cake

This is my FAVORITE carrot cake!!!! I always get recipe requests.

• Ready In: 1 hr 10 mins
• Serves: 14-16
• Yields: 1 cake

Ingredients

• 4  eggs
• 1  cup  packed brown sugar
• 1  cup white sugar
• 1 1⁄2 cups  vegetable oil
• 2  cups unbleached flour
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 2  teaspoons cinnamon
• 1  teaspoon nutmeg
• 3  cups  finely grated carrots
• 1  cup  shredded coconut
• 8  ounces crushed pineapple
• 1  cup golden raisin
• 1  cup walnuts, coarsely chopped

• Frosting Ingredients

• 1⁄2 cup butter, at room temperature
• 8  ounces cream cheese, at room temperature
• 1  lb powdered sugar
• 2  teaspoons vanilla extract
• 1  teaspoon  coconut extract

Directions

1. Cake:
2. Preheat oven to 325 degrees Farenheit. Grease 3 (8") cake pans. Drain pineapple (discard liquid for a later use). Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well with whisk. Add in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into prepared pans. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake. Cool and frost between layers and over and around cake.
3. To make the Frosting:
4. Mix cream cheese and butter until smooth. Add remaining ingredients until well incorporated. Decorate cake with either extra shredded carrots or toasted coconut.