4 eggs, slightly beaten
8 oz. can crushed pineapple, drained
2 jars junior carrots (baby food)
2 c. sifted flour
2 tsp. baking powder
2 tsp. cinnamon
1 3/4 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1 c. oil
1/2 c. nuts
1 c. raisins
1/2 c. coconut

FROSTING:

8 oz. cream cheese
1 c. butter
2 tsp. vanilla
1/2 lb. powdered sugar

Beat eggs, oil, carrots, pineapple. Stir in dry ingredients and mix well. Add nuts, coconut and raisins. Pour batter into a 9"x13" pan. Bake at 350 degrees for 40 minutes.

FROSTING: Beat together ingredients and spread on cooled cake.