2 tsp. baking soda
2 c. flour
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 c. shredded carrots
2 c. sugar
1 c. oil
3 eggs, beaten
1 c. chopped walnuts
1 c. shredded coconut
1 sm. can drained, crushed pineapple
1/2 c. raisins

Mix oil with beaten eggs, fold in carrots with wooden spoon. Add remaining ingredients. Pour into greased 13x9 inch baking pan and bake in preheated oven at 350 degrees for 1 hour.

Frost with favorite cream cheese frosting. (I buy ready-made in a can.)

Note: I use currants instead of raisins, I like the chewy effect it gives the cake.