Recipe Carrot Cake VIII (Cake)

Required Ingredients:

• 1 pound carrots
• 2 cups white sugar
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 1/2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour
•  
• 1 (8 ounce) package cream cheese
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 1 1/2 teaspoons orange zest
• 1 tablespoon fresh orange juice

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat Bundt pan with vegetable oil spray.
• Flour pan and tap out excess flour.
• In a medium bowl, sift together flour, salt, soda and pumpkin pie spice.
• Set aside.
• In a separate bowl, combine coconut, walnuts and raisins.
• Set aside.
• Grate carrots (to make 3 cups).
• Set aside.
• In a large bowl, combine sugar, pineapple with juice, oil and applesauce.
• Beat on high speed for 3 minutes.
• Beat in eggs one at a time.
• Add vanilla and carrots.
• Add flour mixture and beat on low speed until combined.
• Add coconut, walnuts and raisins and combine.
• Put batter into 10 inch Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean.
• Cool in pan on wire rack.
• Invert onto serving plate.
• Frost, and refrigerate one hour.
• To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice.
• Beat until smooth.

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