14 K Carrot Cake
"The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and decided to give it a try. I thought about what I loved most about carrot cake, the pineapples that add moistness, craisins, nuts, and cream cheese. It's been a family favorite ever since, especially with my son-in-law Al...."
INGREDIENTS
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3 cups grated carrots
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1/2 cup light brown sugar
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2 large eggs
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1/2 cup crushed pineapples, drained
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1/2 cup golden raisens
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1/2 cup craisins
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2/3 cup chopped walnuts
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3/4 cup white sugar
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1/2 cup canola oil
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1 1/2 cups all purpose flour
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3/4 teaspoon baking soda
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1/2 salt
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1 1/2 teaspoons ground Vietnamese cinnamon
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1/2 teaspoon pumpkin pie spice
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1 tablespoon pure vanilla paste
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16 ounces Philadelphia brand cream cheese
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3 cups powdered sugar
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1/4 cup butter, softened
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