Contributed by Anita & Dave

“I was told not to give this cake recipe out to just anybody. The lady who gave me this recipe is famous at work for her carrot cake. At a fundraiser at Dodgeville hospital, she sold it for $5 per slice and it was the first item to sell out. It’s a little work to make, but worth every minute. Enjoy!”

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 4 eggs
• 1 1/2 cup vegetable or canola oil
• 8 oz crushed pineapple, drained
• 2 cups sugar
• 7 oz coconut
• 1/2 cup chopped pecans or walnuts
• Raisins to taste
• 2-3 cups shredded carrots

Sift together flour, baking powder, baking soda, salt, and cinnamon. Add eggs, oil, pineapple, and sugar; beat well until light and smooth. Add coconut, nuts, raisins, and carrots; mix until just blended. Put in a greased 9 x 13 pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.

Frosting:

• 6 Tbsp butter, softened
• 6 oz cream cheese
• 1 tsp vanilla
• 3 cups powdered sugar

Blend until smooth; frost cooled cake.