Instructions:

Gooey Garden Carrot Cake

Preheat oven to 375 degrees F and prepare two very large cake pans covered in Crisco and then dusted with flour.

Combine in a large bowl:

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder

Combine in a smaller bowl:

4 eggs
2 teaspoons vanilla extract
1 1/2 cups corn oil

Combine ingredients in the larger bowl and add:

3 cups shredded carrots
1 (16 ounce) can crushed pineapple drained
1 box chopped dates
1 cup large flaked coconut
1 cup pecan halves
1 cup raisins

Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.

**You can choose either of the following toppings to use.

Topping 1

Mix together and boil for 5 minutes:

1 cup granulated sugar
1/2 cup buttermilk
1/4 cup butter
1 teaspoon vanilla extract

Prick the top of the hot cake with a fork and pour the mixture over the top.

Topping 2

Mix together:

4 cups powdered sugar
16 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Frost cake.