3 c grated carrots
2 c wheat flour
2 c sugar
2 tsp soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs well beaten
1-1/2 c veg oil
1 tsp vanilla
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins


Preheat Oven to 350*

Combine first seven ingredients. Stir in eggs, oil, and vanilla. Stir in coconut, walnuts, pineapple, and raisins. Mix well.

Grease and heavily flour three cake pans. Spoon batter into three greased and floured cake pans and bake for 30 minutes. (If using only two pans, baking time will be longer at lower temperature.)

Spread cream cheese frosting on while cake is warm.

Cream Cheese Frosting

1 8-oz pkg cream cheese, softened
1/4 cup butter, softened
1 cup sifted confectioners’ sugar
1/2 tsp vanilla extract

In a medium bowl, cream together the cheese and butter until creamy. Mix in vanilla, then gradually stir in the confectioners’ sugar. Wait until cake is completely cool to touch before icing it.

* Cake needs to be refrigerated.