2 c. grated carrots
1 1/2 c. sugar
1/2 c. packed brown sugar
3 eggs
1 c. oil
2 c. cake flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 c. raisins
1 sm. can crushed pineapple, drained
1/2 c. shredded coconut

Add ingredients one at a time and mix well until blended. Bake at 350 degrees for 1 hour in greased and floured angel food pan (or until cake tests done with a toothpick).

FROSTING:

1 stick butter, softened
8 oz. cream cheese, softened
1/2 box confectioners' sugar
1 tbsp. honey
1 c. chopped pecans
1 tsp. vanilla

Beat until well blended. Add heavy cream, 1 tablespoon at a time, if needed to thin frosting so it is spreadable.