1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup sugar
1 cup firmly packed brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 tsp. vanilla extract
1 (1 lb.) bag carrots, peeled and grated
1 (8 oz.) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut
1/2 cup raisins
Cream Cheese Frosting (recipe follows)

Combine first 6 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended.

Grease 3 (8 inch) round cake pans. Line bottoms with circles of parchment or waxed paper; grease and flour paper. Pour batter into cake pans.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Cover and refrigerate overnight before cutting.

Cream Cheese Frosting:

1/2 cup (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb.) box powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
chopped nuts (for sprinkling - optional)

Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well.

Makes enough frosting for 1 (3 layer) cake.

After the cake has been frosted, the top can be decorated with chopped nuts.

Submitted by: CM