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Gooey Garden Carrot CakePreheat oven to 375 degrees F and prepare two very large cake pans covered in Crisco and then dusted with flour.Combine in a large bowl:2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powderCombine in a smaller bowl:4 eggs
2 teaspoons vanilla extract
1 1/2 cups corn oilCombine ingredients in the larger bowl and add:3 cups shredded carrots
1 (16 ounce) can crushed pineapple drained
1 box chopped dates
1 cup large flaked coconut
1 cup pecan halves
1 cup raisinsMix all together and fill pans 3/4 full and bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.**You can choose either of the following toppings to use.Topping 1Mix together and boil for 5 minutes:1 cup granulated sugar
1/2 cup buttermilk
1/4 cup butter
1 teaspoon vanilla extractPrick the top of the hot cake with a fork and pour the mixture over the top.Topping 2Mix together:4 cups powdered sugar
16 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extractFrost cake.

 

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