1In a large bowl combine:eggs,sugar,oil,melted butter and vanilla extract.Beat well.
2In another bowl combine: presifted flour,cinnamon,baking powder,soda,salt and nutmeg.Whisk all together./or sift all throught a sifter.
3Gently incorporate the dry ingridients in to the wet ones.
4Fold in the presoaked raisins,grated carrots,and the cut up pineapple chunks./pineapple should be cut in to small bite size pieces and drained very well/.
5Pour the batter in to two greased and floured 9 inch round cake pans. Bake at 350' for 45 min,test with a toothpick. Cool for 15 min,run the knife arround the edge of pans,invert in to cooling racks.
whip together- 1/2 cup soft butter/one stick/,
1 1/2 package soft cream cheese;gradually beat in 1 LB. powdered cane sugar and 2tsp.pure vanilla extract.Whip till fluffy!Frost the cake layers,sides and top.
Chill the cake for 3 hours before serving or better yet through the night.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...