3 - 4 c. grated carrots
2 c. brown sugar
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 - 1 c. chopped walnuts
1/2 - 1 c. shredded coconut
1/2 c. diced celery (yes, celery)
1/2 c. crushed and drained pineapple
1/2 c. raisins (optional)

Combine first 7 ingredients. Stir in eggs, oil and vanilla. Mix in walnuts, coconut, celery, pineapple and raisins. Spoon batter into 2 or 3 greased and floured cake pans. Bake at 350 degrees for 30 minutes. Let cool before frosting.

FROSTING:

24 oz. cream cheese, softened at room temperature
1 c. butter, softened but not melted
16 oz. powdered confectioner's sugar, adjust to taste
2 tsp. vanilla

In a food processor or with a mixer, combine butter, cream cheese and vanilla. Mix in confectioner's sugar, blending until smooth and creamy. Frost cake and enjoy!