Ingredients
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1 teaspoon salt
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2 cups flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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2 teaspoons cinnamon
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1/8 teaspoon allspice
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1/8 teaspoon fresh grated nutmeg
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1/2 cup white sugar
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1 cup light brown sugar
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1 cup vegetable oil
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3 eggs
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1 teaspoon vanilla extract
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2 cups carrots (shredded)
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1 cup coconut
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1 cup pecans (toasted)
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1 cup crushed pineapple, drained
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1/2 cup raisins
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2 1/2 cups confectioners' sugar
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2 lbs ricotta cheese
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1 cup whipped stiff heavy cream
Instructions
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.