2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, at room temperature
1/2 teaspoon vanilla Juice from 16-ounce can crushed pineapple
1 peeled, shredded apple
1 cup dried coconut
1/2 cup raisins
1 cup shredded carrots
8 ounces cream cheese, at room temperature
1 cup butter, at room temperature
1-3/4 cups powdered sugar Finely chopped nuts Finely grated orange and/or lemon peel
Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.
Sift together sugar, flour, baking soda, and salt. Mix together eggs, vanilla, and pineapple juice; add to dry ingredients. Add apple, coconut, raisins, and carrots; mix well.
Pour into pan; bake 35 to 40 minutes, until a test inserted in the center comes out clean. Remove from oven and cool slightly.
To make frosting, cream butter and cream cheese until smooth. Add sugar and nuts; blend well. Frost cake; sprinkle with fruit peel.
Serves 12 to 24.