1 1/2 c. all purpose flour
1 1/2 tsp. Calumet baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. sugar
1 c. oil
2 eggs
1 c. finely grated carrots
1/2 c. new Dole chopped almonds
1/2 c. new Dole raisins
2 2/3 c. Bakers Angel Flake Coconut (7 oz.)
1 (16 oz.) can cream cheese frosting

Mix flour, baking powder, salt, and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins, and 2/3 cup of coconut.

Pour into greased and floured 9-inch bundt pan or 6-cup ring mold. Bake at 350 degrees for 35 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes.

Remove from pan and finish cooling on rack. Frost with cream cheese frosting and cover with remaining coconut.