Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple,
coconut and raisins.
In another bowl, sift together the flour, baking soda, baking powder, cinnamon
Add the carrot mixture and blend. Pour the batter into the cake pans and
bake in a preheated 350 degree F oven for 35 to 40 minutes or until done.
Remove from oven and cool for 30 minutes.
Release the cakes from the pans and
cool completely before cutting and frosting.
Cut cakes in 3 equal layers (a total
of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake
with a layer of cream cheese frosting on top. Do not frost the side of the cake.
This gives the cake that special homemade country-style look. Garnish with toasted
walnuts and coconuts.
Beat together the cream cheese, butter, and vegetable shortening for 15 minutes.
Mixture must be very smooth and light.
Add the confectioners' sugar and the
vanilla extract and mix until smooth (about 3 minutes).
Posted by GayleL at Recipe Goldmine 7/9/01 6:15:26 am.
Source: Foodtv.com Show # SPBCSP01 - Recipe courtesy John McLean, Executive Chef,
Levy Restaurants Sports and Entertainment Group