3/4cupcanola oil (can use other veg oil like corn, safflower, peanut, or soy)
1 + 1/2cupsgranulated sugar
2tspvanilla extract
Icing
340gplain cream cheese(softened, 12 oz)
1cupbutter(softened)
290gwhite chocolate(10 oz)
4-5cupsicing sugar
2tspvanilla extract
Instructions
Whisk or sift together the top six ingredients (dry ingredients) in a large bowl. Mix together the next five ingredients (carrots, coconut, walnuts, pineapple, raisins) in a medium bowl. Mix together the final five ingredients (wet ingredients) in a small to medium bowl. Pour the wet ingredients into the dry ingredients and mix lightly until the dry ingredients have just moistened. Fold the carrot mixture into the batter and until consistently mixed. Pour the batter into greased and papered cake tin(s). Bake at 350ºF/177ºC until toothpick comes out clean (~25min for 6" cake tins. Cool fully.
Whip cream cheese and butter together add 1/2 cup icing sugar, whip. Melt white chocolate, pour slowly into icing while whipping. Add vanilla. Add remaining icing sugar cup by cup until desired consistency.