Carrot Cake

1. Amount Measure Ingredient — Preparation Method
2. ——– ———— ——————————–
3. 1 3/4 cups sugar
4. 1 1/2 cups vegetable oil
5. 3 eggs
6. 2 cups all-purpose flour
7. 2 1/2 teaspoons cinnamon
8. 2 teaspoons baking soda
9. 1 1/2 teaspoons vanilla extract
10. 1 teaspoon salt
11. 1/4 teaspoon ground nutmeg
12. 2 cups carrots — shredded
13. 1 cup walnuts — chopped fine
14. 1/2 cup coconut flakes
15. 1/2 cup golden raisins
16. 1/4 cup sherry
17. 8 ounces crushed pineapple in juice — drained
18. 16 ounces lowfat cream cheese — softened
19. 1 teaspoon vanilla extract
20. 1 1/4 cups powdered sugar
21. Baker's Joy Spray — *see Note

Heat oven to 350 F. Soak raisins in sherry. Mix sugar, oil and eggs in a large bowl until light and fluffy. Sift in cinnamon, baking soda, nutmeg, salt and flour into egg mixture. Beat unto well incorporated.,Add vanilla extract and mix in thoroughly. Drain raisins add to cake mixture along with carrots, walnuts and shredded coconut. Mix well. Spray a 19 inch bundt pan with oil. Spread cake mixture evenly in pan. Bake in 350 F oven for one hour or until tester inserted near middle comes out clean. Cool on a cake rack. Spread icing on cooled cake. To make icing beat cream cheese and vanilla in bowl until smooth and creamy. Gradually add sifted powdered sugar until smooth and spreading consistency.

NOTES : It is a combination of vegetable spray with flour in it.