Tropical Carrot Cake

• Cake
• flour↗2 cups
• baking soda↗2 teaspoons
• baking powder↗1 teaspoon
• salt↗1 teaspoon
• cinnamon↗2 teaspoons
• allspice1⁄8 teaspoon
• fresh grated nutmeg↗1⁄8 teaspoon
• white sugar↗1⁄2 cup
• light brown sugar↗1 cup
• vegetable oil↗1 cup
• eggs↗3
• vanilla extract↗1 teaspoon
• carrots (shredded)↗2 cups
• coconut1 cup
• cup pecans (toasted)↗1
• cup crushed pineapple, drained↗1
• cup raisins↗1⁄2
• Frosting↗
• cups confectioners' sugar↗2 1⁄2
• lbs ricotta cheese↗2
• cup whipped stiff heavy cream1
• teaspoon vanilla↗1
• cup butterscotch chips↗1⁄2

Step-by-step instructions

1. 1

   Cake-Preheat oven to 350 degrees.

2. 2

   Grease a 9x13 pan.

3. 3

   In a food processor mix first 8 ingredients with metal blade.

4. 4

   Through feed tube add oil, eggs and vanilla pulsing to mix together.

5. 5

   Put rest of ingredients into the processor and pulse just to mix inches.

6. 6

   Do not over mix.

7. 7

   Pour into cake pan and bake for 45-60 minutes.

8. 8

   Frosting: Beat ricotta well add sugar and vanilla.

9. 9

   Gentle fold the chips then the whipped cream.

10. 10

    Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.