Taste of Life: Chunky Carrot Cake Ingredients 2 cups flour2 cups sugar1 teaspoon baking powder1 teaspoon baking soda4 teaspoons cinnamon1 teaspoon nutmeg1 cups vegetable oil4 eggs2 cups shredded carrots1 cup shredded coconut1 cup golden raisins or drained crushed pineapple1 cup pecans, chopped Cream Cheese Frosting cup (1 stick) butter, softened8 ounces cream cheese, softened4 cups (16 ounces) confectioners sugar2 teaspoons vanilla extractBeat the butter and cream cheese in a mixing bowl until light and fluffy. Add the confectioners sugar and vanilla and beat until smooth. Preparation Mix the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Add oil. Add eggs one at a time, beating well after each addition. Stir in the carrots, coconut, raisins and pecans. Pour equal amounts into three greased and floured 9-inch baking pans. Bake at 350 degrees for 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove to wire racks to cool completely, then top with cream cheese frosting. Recipe is from the At Your Service: Southern Recipes, Places and Traditions cookbook, produced by the Junior League of Gwinnett & North Fulton Counties (JLGNF). Since 1986, JLGNF has been serving the women and children of Gwinnett, North Fulton and South Forsyth counties. The mission of JLGNF is to strengthen the community by creating and implementing collaborative volunteer projects, including programs aimed at building self-esteem in girls ages 5-8. In addition to the cookbook, JLGNFs fundraising efforts include an Attic Sale in the fall and the High Heels High Times fashion and shopping event in the spring. JLGNF.org
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