3 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
3 tsp. baking soda
1/2 tsp. salt
2 c. shredded carrots
1 1/3 c. fresh coconut
2/3 c. oil
1 1/2 c. honey
3 eggs
1 sm. can crushed pineapple, undrained
1/2 c. chopped nuts
3/4 c. raisins

Heat oven to 350 degrees. Grease and flour a 13x9 inch pan or 2 (9 inch) round pans.

Measure flour, add spices, baking soda and salt. Break up the coconut (put through the food processor - do not use the coconut milk). Mix carrots, coconut, oil, honey, eggs and pineapple in a separate bowl. Mix well, and then add to the dry ingredients and blend well. Add nuts and raisins.

Pour into pan. Bake for 35 to 45 minutes or until a tester or toothpick stuck into the center of cake comes out dry. Can be frosted with a cream cheese frosting or served plain.