Tillie Specht's Carrot Cake

Ingredients

• 3 eggs, beaten
• 2 cups sugar
• 1 1/2 cup canola oil
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 cup golden raisins
• 1/2 cup currants
• 7 ounces flaked coconut
• 8 ounces crushed pineapple, with juice
• 2 1/2 cups grated carrots
• 1 cup walnuts or pecans

Directions

Heat the oven to 350° F. Butter and flour a 13-inch by 9-inch baking dish.

Beat together the eggs, sugar, and oil. Sift together the dry ingredients, then add to the egg mixture and blend well. Add the raisins, currants, pineapple, carrots, coconut, vanilla, and nuts. Pour into the baking dish and bake for 50 - 55 minutes.

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 box powdered sugar
• 2 teaspoons vanilla

Beat together & spread onto the cooled cake.