Mineshaft Carrot Cake - cooking recipe

Ingredients

Cake
2 cups sugar
4 eggs
20 ounces crushed pineapple, undrained
2 teaspoons baking soda
1 teaspoon nutmeg
2 cups shredded coconut
1 cup chopped walnuts
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
2 1/3 cups flour
2 teaspoons cinnamon
2 cups shredded carrots
1 cup raisins
Frosting
3/4 lb butter, softened
1 - 1 1/2 lb powdered sugar
8 ounces softened cream cheese
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.
In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.
In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
Add sugar mixture to flour mixture alternately with pineapple; mix well.
Add carrots, raisins, coconut, and walnuts to already mixed cake batter.
Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
Beat until smooth.