Carrot Cake

Carrot Cake
Mix together (wet ingredients):
2 c. vegetable oil
2 2/3 c. sugar
5 eggs
1 small pkg instant vanilla pudding
5 eggs
2 and 2/3 c. carrots, grated (about 4)
1 and 1/3 c. walnuts, chopped
1 and 1/3 c. pineapple, crushed and drained (20 oz. can)
2/3 c. coconut flakes, sweetened
1/3 c. raisins
In a separate bowl sift together and mix (dry ingredients):
3 ½ c. flour
1 and 1/3 TBS baking soda
1 and 1/3 TBS baking powder
2 and 2/3 TBS cinnamon
1 tsp salt
Frosting :
6 oz. cream cheese, softened
1 stick butter, unsalted, softened
2 TBS vegetable shortening
1 ½ c. confectioner’s sugar
1 tsp vanilla extract
Beat together cream cheese, butter and vegetable shortening for 15 minutes. Mixture must be very smooth and lith. Add the confectioner’s sugar and the vanilla and mix until smooth (about 3 minutes).
Garnish:
1 c. walnuts, toasted and chopped
1 c. flaked coconut, toasted
Mix together wet and dry ingredients. Grease and flour two 10-inch cake pans. Pour batter into prepared cake pans and bake in a preheated 350 degree oven for 25-40 minutes or until done in center. Remove from oven and cool for 30 minutes. Release cakes from 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 carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake (if you’d like to, you’ll need to modify recipe for frosting). Garnish with walnuts and coconut.