Carrot Cake and Cream Cheese Frosting

CAKE:

• 3 eggs
• 3/4 cup buttermilk (or regular milk with 1/2 tsp vinegar added)
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts (optional)
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared pan, and bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour depending on oven. Check with toothpick. Allow to cool for at least 20 minutes before serving.

FROSTING:

• 1 12 oz. package PHILADELPHIA Brick Cream Cheese, softened
• 1/4 cup butter, melted
• 2 cups icing sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel

Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.