Brindlewood Inn Carrot Cake

Makes 12 servings

2 cups carrots - finely shredded

1 1/2 cups vegetable oil

1 cup crushed pineapple - well drained

4 eggs

2 cups sugar

2 cups flour

2 t baking soda

1 t salt

1 t cinnamon

1 t nutmeg

1/2 t ground cloves

pinch or ground ginger

1 cup raisins (optional)

Mix together carrots, oil, pineapple, eggs, sugar. Add remaining ingredients. Pour into two 10 inch round pans (must be 10 inches - its a big cake). Bake for 45 minutes, checking after 30 minutes. Bake only until cake springs back when touched. Cool 15 minutes in the pans on wire racks. Remove from pans and place on racks until completely cool. Bake at 350 F.

Frosting

2 (8 oz.) packages cream cheese

2 sticks butter

4 cups powdered sugar

1 T vanilla

12 oz. shredded coconut

2 cups chopped pecans or walnuts

Cream butter and cream cheese until smooth. Add vanilla and powdered sugar. Add coconut and nuts. Chill for 1/2 hour before spreading on completely cooled cake.