As promised to Darlene, here is my carrot cake recipe. Now, before you go and say that you don't like carrot cake, you have to try this one. This recipe has converted many a carrot cake hater, and I'm willing to bet that you'll love it too!
2 c all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 c sugar
1 1/4 c canola oil
4 large eggs
3 c grated peeled carrots
1/2 c coconut
And for those that do love the nuts and raisins,
1 c coarsely chopped walnuts or pecans (optional)
1/2 c raisins (optional)
Preheat oven to 350. Grease two 9-inch cake pans and line the bottom with waxed paper. Grease and flour the paper. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. In a separate bowl, mix oil and sugar until well blended. Stir in carrots and coconut. (If using nuts and raising, add them now as well.)
Divide batter between pans. Bake layers about 40 minutes each, or until a tester comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks, peel off waxed paper and cool cakes completely.
Frost with Cream Cheese Frosting
1 pkg (8 oz.) cream cheese
1 stick (1/2 c.) butter
1 tsp vanilla extract
3/4 bag powdered sugar (to taste)
Blend together. If too thick, add milk 1 tsp at a time until it reaches the desired consistency.
**Note - I like to top it with chopped pecans (instead of putting them in the cake).