Recipe: SeaWorld and Busch Gardens Carrot Cake with Cream Cheese Icing

The following was posted on insideseaworld.com around 2011, cited as the true recipe used.

BUSCH GARDENS AND SEAWORLD CARROT CAKE

CAKE INGREDIENTS:
2 cups white granulated sugar
1 1/3 cups vegetable oil
1 tablespoon salt
4 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 cup crushed pineapple (drained)
1 teaspoon ground cinnamon
1/3 cup shredded carrots
1/4 cup raisins
1/2 cup pecan pieces
Dash vanilla extract

In a mixing bowl, add sugar, salt, and then add oil slowly. Add eggs, then flour and baking soda, whisk until smooth. Add remaining ingredients.

Fill two, greased 9-inch cake pans lined with parchment paper until they are approximately half-way or three-quarters full.

Bake at 350 degrees F in a conventional oven for 45 minutes or until the top of the cake springs back when lightly touched. Let cool for 10-15 minutes, then remove from pans Refrigerate until needed.

ICING INGREDIENTS:
3 cups cream cheese, room temperature
1 cup butter, room temperature
3 cups powdered sugar
2 teaspoons almond extract
2 teaspoons vanilla

Whisk butter. Add cream cheese and mix. Add powdered sugar slowly. Add vanilla and almond extract. Mix well, then scrape the bowl edges with a spatula to prevent sticking. Remove icing from bowl and refrigerate until ready to use.

To spread on cake it is best used at room temperature.