Mineshaft Carrot Cake

• Cake
• sugar↗2 cups
• eggs↗4
• crushed pineapple, undrained↗20 ounces
• baking soda↗2 teaspoons
• nutmeg↗1 teaspoon
• shredded coconut↗2 cups
• chopped walnuts1 cup
• vegetable oil↗1 1⁄2 cups
• vanilla extract↗1 1⁄2 teaspoons
• flour↗2 1⁄3 cups
• cinnamon↗2 teaspoons
• shredded carrots2 cups
• raisins↗1 cup
• Frosting↗
• lb butter, softened↗3⁄4
• lb powdered sugar↗1 - 1 1⁄2
• ounces softened cream cheese8
• teaspoon vanilla extract↗1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.

3. 3

   In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.

4. 4

   Add sugar mixture to flour mixture alternately with pineapple; mix well.

5. 5

   Add carrots, raisins, coconut, and walnuts to already mixed cake batter.

6. 6

   Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.

7. 7

   For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.

8. 8

   Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.

9. 9

   Beat until smooth.