Tropical Carrot Cake Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients Cake 2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons cinnamon 1/8 teaspoon allspice 1/8 teaspoon fresh grated nutmeg 1/2 cup white sugar 1 cup light brown sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups carrots ( shredded) 1 cup coconut 1 cup pecans ( toasted) 1 cup crushed pineapple, drained 1/2 cup raisins Frosting 2 1/2 cups confectioners' sugar 2 lbs ricotta cheese 1 cup whipped stiff heavy cream 1 teaspoon vanilla 1/2 cup butterscotch chips Directions Cake-Preheat oven to 350 degrees. Grease a 9x13 pan. In a food processor mix first 8 ingredients with metal blade. Through feed tube add oil, eggs and vanilla pulsing to mix together. Put rest of ingredients into the processor and pulse just to mix inches. Do not over mix. Pour into cake pan and bake for 45-60 minutes. Frosting: Beat ricotta well add sugar and vanilla. Gentle fold the chips then the whipped cream. Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake