CAKE:

3 lg. eggs, beaten
2 c. sugar
1 c. plus 2 tbsp. salad oil
2 c. plus 1 tbsp. sifted cake flour
1 1/8 tsp. cinnamon
1 1/2 tsp. salt
1 tbsp. baking soda
1 1/2 c. coconut
2 c. shredded carrots
1 c. plus 2 tbsp. crushed drained pineapple
1 c. plus 2 tbsp. crushed walnuts
1 c. raisins

FROSTING:

1/2 c. softened butter
8 oz. cream cheese
1 lb. confectioners' sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour three 8-inch layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3 to 5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of dry ingredients, beating well after each addition. Batter will be extremely stiff. One by one, fold in coconut, carrots, pineapple, walnuts, and raisins.

Divide batter between 3 prepared cake pans. Bake at 350 degrees for 40 to 45 minutes, rearranging cake pans in oven once. The cake is done when tester inserted in center of cake comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely.

When cakes are cool, prepare frosting. Combine butter, cream cheese, sugar and vanilla and beat until smooth. Frost cake. 12 servings.