Gooey Garden Carrot Cake Posted by kdipaolo 7/12/01 4:48:24 am Preheat oven to 375 degrees F and prepare two very large cake pans covered in Crisco and then dusted with flour. Combine in a large bowl: 2 cups all-purpose flour 2 cups granulated sugar 2 teaspoons baking soda 3 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon baking powder Combine in a smaller bowl: 4 eggs 2 teaspoons vanilla extract 1 1/2 cups corn oil Combine ingredients in the larger bowl and add: 3 cups shredded carrots 1 (16 ounce) can crushed pineapple drained 1 box chopped dates 1 cup large flaked coconut 1 cup pecan halves 1 cup raisins Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean. **You can choose either of the following toppings to use. Topping 1 Mix together and boil for 5 minutes: 1 cup granulated sugar 1/2 cup buttermilk 1/4 cup butter 1 teaspoon vanilla extract Prick the top of the hot cake with a fork and pour the mixture over the top. Topping 2 Mix together: 4 cups powdered sugar 16 ounces cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 4 teaspoons vanilla extract Frost cake.