½cupchopped walnuts - I use toasted pecans + 1/2 cup raisins or dried cranberries + 1 cup shredded coconut
Cream Cheese Icing:
8ouncescream cheese - softened 227 gr
1-1/2cupsmarshmallow cream - 128 gr
¼cuppowdered sugar - 57 gr
Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker's Joy or line the bottom of pans with wax paper or parchment paper (my preference).
Whisk together flour, baking powder, soda, cinnamon, and salt.
Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.
Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.
Bake for 25-35 minutes rotating pans half way through baking time. After cooling for 5 minutes, turn out onto baking rack and allow to cool completely before icing.
Cream Cheese Icing
Beat cream cheese, marshmallow cream and vanilla until light and fluffy. Add powdered sugar and beat on low until smooth.
Carrot Cake Without Pineapple Recipe https://saladinajar.com/recipes/desserts/cakes/a-carrot-cake-to-celebrate/ August 30, 2010