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. (7 oz.) Bakers Angel Flake Coconut
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 the coconuts.

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 20 minutes. Frost with cream cheese frosting and cover with coconut.