1 1/2 c. flour
1 1/2 tsp. 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. nuts (almonds or walnuts)
1/2 c. raisins
2 2/3 c. (7 oz. pkg.) coconut
1 can cream cheese frosting

Mix flour, baking powder, salt and cinnamon. Set aside. Beat sugar and oil at medium speed 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 bundt or tube pan. Bake at 350 degrees for 35 minutes or until cake tester comes out clean. Cool in pan 15 minutes.

Remove from pan and finish cooling, frost with frosting and cover with remaining coconut.