Recipe was in the Milwaukee Journal Sentinel, from the Cornerstone Restaurant in Genesee Depot. I assume that is in Wisconsin somewhere near Milwaukee.
Cornerstone Restaurant Carrot Cake 1 1/2 c vegetable oil 2 c sugar 3 eggs 2 t vanilla extract 2 c flour 2 t ground cinnamon 2 t salt 2 t baking soda 2 c shredded carrots 1 can (20 oz) crushed pineapple with juice 1 c coconut 1 c chopped walnuts 1 c raisins
Preheat oven to 350 degrees.
In large bowl, beat oil and sugar. Add eggs and vanilla and beat well. In separate bowl, combine dry ingredients and add to sugar mixture. Fold in carrots, pineapple, coconut, walnuts and raisins.
Pour into a greased 13 x 9 inch pan and bake in preheated oven 45 to 60 minutes or until edges pull away from sides of pan and a toothpick inserted into center comes out clean. Remove from oven and cool completely. Top with cream cheese frosting and, if desired, coconut and nuts.
Cream Cheese Frosting 6 oz cream cheese 1/4 c unsalted butter, room temperature 2 c powered sugar 1/2 t vanilla extract 2 t fresh lemon juice
In medium bowl, cream the cheese with butter. Slowly add powdered sugar, then vanilla and lemon juice. Add additional powdered sugar if you like a firmer frosting.
Wait until cake is cool to frost.