1 3/4 c. unsifted all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 c. sugar
1 1/2 c. salad oil
4 lg. eggs
2 tsp. vanilla extract
2 c. shredded carrot (about 3 med.)
1 (8 oz.) can crushed pineapple, drained
1 c. flaked coconut
1 c. chopped pecans
1/2 c. golden raisins
1 c. pecan halves in frosting

Preheat oven to 350 degrees. Grease and flour three 8-inch square cake pans. Combine flour, baking soda, cinnamon and salt. In large bowl of electric mixer, at high speed, beat sugar, oil, eggs and vanilla until blended. At low speed, gradually beat in flour mixture; at medium speed, beat until blended.

Stir in carrots, pineapple, coconut, chopped pecans and the raisins. Pour batter into prepared pans, dividing evenly. Bake 30 minutes or until cake tester inserted in center of cake layers comes out clean. Cool layers in pans on wire rack 10 minutes. Invert onto wire rack; cool completely.

Place one cake layer on serving platter; spread with rounded 1/2 cup frosting. Place another cake layer on top; spread with 1/2 cup frosting. Top with remaining cake layer; spread 1/2 cup frosting over cake top. Spread a thin layer of frosting around sides of cake.

FROSTING:

2 1/2 (8 1/2 oz. size) pkgs. cream cheese
1/2 c. butter
1 tsp. vanilla extract
3/4 c. confectioners' sugar
1/4 tsp. ground cinnamon

In large bowl of electric mixer, at high speed, beat cream cheese, butter and vanilla until smooth and fluffy. At medium speed gradually beat in sugar and cinnamon; at high speed, beat until blended.