Moist Rich Carrot Cake

with pineapple, raisins and toasted pecans, then the tart lemon icing, this cake is wonderful~

I can just think of a cup of coffee and a slice of cake and I want to start singing~ It is good to have something sweet in the freezer when the cravings hit you. This cake is easy to make and easy to eat, you don’t even need a plate and fork.

Carrot cake is one of the best cakes around. It is moist and full of flavors. The lemon icing makes it extra special. It is one of the easiest cakes since you dump it all in the bowl and mix it up. When you are taking it out of the pan, run a sharp knife around the edges and then shake it loose from the sides before you flip it out on to a rack. Put wax paper under the rack to catch any icing that drips.

CARROT CAKE

Heat oven to 350 degrees

2 c sugar
1 c Canola oil
3 eggs
1 flat can crushed pineapple (drained)
2 c grated carrots
1 c white raisins
1 tsp vanilla
2 c coarsely chopped pecans (toast in microwave about 2 minutes, stir after a minute)
1 c shredded cocoanut
Beat this all together in mixer

Mix next 5 ingredients together and then pour into first mixture..
3 c flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp soda

Spray bundt or tube pan with Pam. Pour in batter. Bake at 350 for 1 hour, test with a tooth pick for doneness .
Cool for about 10 minutes then carefully remove from pan onto wire rack.

Lemon Icing
Grate lemon peel,
squeeze juice from one lemon into small bowl
¼ tsp lemon extract
1/8 tsp vanilla
Mix  with 2 c powdered sugar.
Drizzle or spread on top and sides of warm cake
(this cake freezes well)