1 3/4 c. unsifted all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 c. sugar
1 1/2 c. salad oil
4 lg. eggs
2 tsp. vanilla
2 c. shredded carrots (about 3 med.)
1 (8 oz.) can crushed pineapple, drained
1 c. flaked coconut
1/2 c. golden raisins
1 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour 3 (8") square pans. Combine flour, baking soda, cinnamon and salt. In large bowl of electric mixer, at high speed. beat sugar, oil, eggs and vanilla until blended. At low speed, gradually beat in flour mixture; at medium speed, beat until well blended. Stir in carrots, pineapple, coconut, chopped pecans and raisins. Pour batter into prepared pans. Bake 30 minutes or until cake tester comes out clean. Cool layers in pans on wire rack 10 minutes. Invert onto wire rack and cool completely.

Place one layer on plate and spread with 1/2 cup cream cheese frosting. Place another layer on top and spread with 1/2 cup frosting. Repeat. Spread remaining frosting on sides of cake.

CREAM CHEESE FROSTING:

2 1/2 (8 oz.) pkgs. cream cheese, room temperature
1/2 c. butter, room temperature
1 tsp. vanilla
1/4 tsp. cinnamon
3/4 c. confectioners' sugar

Beat together first 4 ingredients at high speed until smooth. Gradually add confectioners' sugar at low speed, then beat.