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14 KARAT CAKE 
4 eggs
1 1/2 c. Wesson oil
2 c. sugar
2 c. grated carrots
1 (8 1/2 oz.) can crushed pineapple and juice
1 c. nuts
1 c. coconut
1/2 c. raisins
2 c. flour
2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger

Beat eggs lightly. Add oil and sugar; mix. Add carrots, pineapple, nuts, raisins and coconut; mix. Sift flour, baking powder, soda, salt, cinnamon and ginger. Add dry ingredients to egg mixture. Pour into 13x9 pan. Be sure pan is well above heat source. Bake at 350 degrees for 30-40 minutes.

ICING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 lb. confectioners sugar

Cream butter and cream cheese. Add vanilla and mix. Add sugar slowly and mix well after each addition. If needed, add 1 teaspoon milk.
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