Josie's carrot "crack" cake
A highly addictive carrot cake, not too sweet and very moist.
Shred carrots in food processor.
Mix flour, baking soda, salt, Cinnamon well.
Second bowl - Mix oil, sugar and eggs very well until sugar is well combined Beat well the flour mixture into the oil and sugar mix.
Note: the original recipe called for 2 cups white sugar, but we have been doing 1/2 cup white sugar and 1 cup brown/amber sugar instead.
Stir shredded carrots, crushed pineapple, and raisins and nuts and flaked coconut into first bowl. Should be quite thick. Oven at 325 degrees - grease and flour 9" by 13" pan. Pour into baking dish and bake for about 35 to 40 minutes. Check middle of cake to see if stick comes out clean.
Check at 25 and then at 35 min. depends on how hot your oven temp is.
To make frosting
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.