Carrot Cake: There is a recipe for Awesomeness!

This carrot cake is sure to please. I took a basic recipe and embellished it a little...ok
well maybe a lot.
This tastes so yummy, that I've been encouraged to make loaves and sell them.
What a compliment! Time to wow your friends :-)
This yields 5 - 7" pans of cake.

What you'll need:
4 cups of cake flour
2 teaspoons of salt
2.5 cups of oil
6 eggs
6 cups of shredded carrots
nuts (pecans or walnuts, I leave them whole you can chop them if you like).
raisins (optional)
2-8 ounce containers of whipped cream cheese
2 tablespoons of vanilla
dash of nutmeg
dash of cinnamon (I go a weee bit heavier)
shredded ginger (I LOVE ginger so I use the size of a fist but you can use less or more depending on your taste)
2- 4 tablespoons Pineapple trash. DO NOT just throw the pineapple in, the water will throw things off. Best method is to juice NOT blend the pineapple.


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Cream cheese icing:
Whipped Cream cheese 2- 8 ounce containers
confectioners sugar
vanilla nutmeg

Options:
-Lazy? Pressed for time? Cake flour can be used to replace the flour and baking powder.
1 cup of butter is also optional.
-Buy premade icing
-Egg whites can be used to replace the 6 eggs. I usually eyeball it, but you can read the serving size of your favorite prepackaged egg whites. Or you can crack and skim the egg whites by hand.

grease your baking pan(s)
Combine all wet ingredients
Combine all dry ingredients in a separate container.
Bake for 350 degrees for 45 minutes or until golden brown


Ideas:
Use muffin tins and cupcake liners to make carrot cupcakes.
When cooled, slice and fry in a lightly buttered skillet for crispy slices (don't ice he cake before)
After frying, make a pb or cream cheese sandwich