The Farmer Family Cookbook

< Picture 1 of 1 >

Be careful when you make this, you might just eat the whole thing yourself!

Ingredients

• 162 oz cream cheese, room temperature
• .250.03125 cup sugar
• 2.50.3125 tsp vanilla
• 10.125 tbsp flour
• 30.375 eggs

Cake:

• .750.09375 cup oil
• 10.125 cup sugar
• 20.25 eggs
• 1.50.1875 tsp vanilla
• 10.125 cup flour
• 10.125 tsp baking soda
• 1.50.1875 tsp cinnamon
• .250.03125 tsp allspice
• Dash nutmeg
• 8.51.0625 oz can crushed pineapple, packed in juice, drained well (reserve juice)
• 10.125 cup grated carrots
• .50.0625 cup coconut
• .50.0625 cup chopped walnuts or golden raisins, optional

Frosting:

• 20.25 oz cream cheese, softened
• 10.125 tbsp butter, softened
• 1.750.21875 cups powdered sugar
• 10.125 tsp vanilla
• 10.125 tbsp reserved pineapple juice

Steps

1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in flour and eggs until smooth. Set aside.
2. Prepare cake: In a bowl, combine oil, sugar, eggs, and vanilla. Mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts. Spread 1 1/2 cups cake batter over bottom of greased 9 inch spring form pan. Drop half of the cream cheese mixture over batter by spoonful, top with the remaining cake batter. Drop by spoonful the remaining cream cheese mixture and then spread it evenly with a knife. Do not marble. Bake in 300F preheated oven for 70-80 minutes or until cake is set and cook through. Cool to room temperature, then refrigerate. When cake is cold, prepare frosting and frost top only. Refrigerate 3-4 hours before serving.
3. Frosting: Beat frosting ingredients until smooth. Frost cooled cake.