2 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
2 tsp. baking soda
1 tsp. cinnamon, if desiredtsp. salt
2 c. sugar
1 c. oil
2 tsp. vanilla
2 eggs
2 c. shredded carrots
8 1/4 oz. can crushed pineapple, well drained
1/2 c. raisins
1/2 c. chopped nuts

CREAMY SUPREME FROSTING:

8 oz. pkg. cream cheese, softened
2 1/2 c. powdered sugar
6 tbsp. butter, softened
2 tsp. vanilla
1 c. coconut
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease and flour 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda, salt and cinnamon; set aside.

In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts.

Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely.

In medium bowl, combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.