2 1/3 c. flour, plus 1 tbsp. flour
2 c. sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 1/4 c. salad oil
4 eggs
2 tsp. vanilla
2 c. finely grated carrots
1 c. drained, crushed pineapple
1 c. chopped pecans or walnuts

FROSTING:

6 oz. cream cheese (2 sm. pkgs.) softened
3 tbsp. cream or milk
1 1/2 tsp. vanilla
1/2 tsp. salt
1 lb. confectioners' sugar
3/4 c. chopped pecans
1/2 c. raisins
1/2 c. coconut

Cake: Mix flour, sugar, soda, baking powder, salt and cinnamon. Add the salad oil and beat for 2 minutes. Add eggs and vanilla and beat for two more minutes. Stir in carrots, pineapple and walnuts or pecans. Pour into 2 (9 inch) greased and floured pans or 1 large 10 x 13 inch pan. Bake at 325 degrees for 45 to 50 minutes or until tests done. Cool 15 minutes before removing from pan.

Frosting: Beat the cream cheese, cream or milk and vanilla for about 5 minutes. Add salt and confectioners' sugar, one cup at a time. I use a food processor. It only takes a minute. Stir in the pecans, raisins, and coconut.