2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 c. corn oil
3 eggs, beaten lightly
2 tsp. vanilla extract
1 1/3 c. pureed cooked carrots
1 c. chopped walnuts
1 c. shredded coconut
3/4 c. canned crushed pineapple
1 c. raisins (optional)
Cream Cheese Frosting (recipe follows)
Confectioners' sugar for dusting (optional)

1. Preheat oven to 350 degrees F. Line a 13x9 inch cake pan with greased wax paper.

2. Sift flour, sugar, baking soda and cinnamon together in a large bowl. Add oil, eggs, and vanilla and beat well. Fold in carrots, walnuts, coconut, pineapple and raisins.

3. Pour batter into prepared pan. Place on middle rack of oven and bake until edges have pulled away from sides of pan and a toothpick inserted into center comes out clean, about 1 hour.

4. Cool cake in pan for 10 minutes. Invert onto rack and unmold. Remove wax paper and continue to cool for 1 hour.

5. Frost top and sides of cake with cream cheese frosting and dust top with confectioners' sugar, if desired.