Sheila, the matriarch of the Kowalski family, is famous for her delicious treats on "Against the Wall." In fact, the fans follow Sheila's baking prowess almost as closely as Abby's relationship ups and downs every Sunday. By popular demand, here is one of the show's tried-and-true recipes — from Sheila herself!

INGREDIENTS:

6 cups grated carrots (about 10 carrots)
1 cup brown sugar
1 cup raisins
4 eggs
1 cup white sugar
1 cup canola oil
2 teaspoons vanilla extract 1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped pecans
2/3 cup shredded coconut

DIRECTIONS:

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture, pecans and coconut. Pour evenly into the prepared pans.
4. Bake for 40 to 45 minutes in the preheated oven, or until cake tests done with a toothpick comes out clean. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting below:

1 (8 ounce) package cream cheese, room temperature
1 stick of butter
1 (16 ounce box) powdered sugar
1 teaspoon vanilla

Cream together all the ingredients and frost your cake.

TIP: use the best ingredients when it comes to vanilla and butter. Never use artificial vanilla — trust me, it makes all the difference to use real vanilla.

Sound like the perfect recipe to whip up and enjoy during the next all-new episode of "Against the Wall'! Tune in Sunday nights at 10 pm/9c on Lifetime.