Here's the recipe, which I tweaked from one I'd found online:
Ingredients
3 eggs
3/4 cup skim millk
2 tablespoons lemon juice
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup sweetened flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup golden raisins
1 cup orange juice
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2) In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3) Meanwhile, in a small saucepan, simmer golden raisins and orange juice for 10 minutes or until raisins soak up juice.
4) In a large bowl, combine eggs, milk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
5) In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and cooked raisins.
6) Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
7) Pour into two round cake pans, and bake at 350 degrees F (175 degrees C) for 40 minutes. Check with toothpick.
8) Allow to cool for at least 20 minutes before icing the cake.
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Cream Cheese Icing
(makes more than enough to ice Real Dang Good Carrot Cake)
Ingredients
16 oz light cream cheese
1 stick butter
1 teaspoon vanilla extract
1 teaspoon almond extract
32 ounces sifted powdered sugar
juice of one lemon
Directions
Mix all ingredients together well. Spread on cake and serve!
