2 1/3 c. flour
2 c. sugar
2 tsp. baking powder
1 1/4 c. vegetable oil
2 c. carrots, finely grated
1 c. pecans, chopped
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
4 eggs (whole)
1 c. pineapple, drained
2 tsp. vanilla

Mix dry ingredients and add salad oil; beat 2 minutes; add eggs and beat 2 more minutes. Stir by hand; vanilla, carrots, crushed pineapple and pecans. Pour into 3 (7 inch) pans or 2 (9 inch) pans greased and floured.

Bake at 325°F for 45 to 50 minutes. Cool 15 minutes before frosting cake.

FROSTING:

8 oz. cream cheese, softened
3 tbsp. cream
1/2 angel flake coconut
3/4 c. pecans, chopped
1 lb. powdered sugar
1/2 tsp. salt
1/2 c. raisins

Blend cream cheese, cream together and add powdered sugar 1 cup at a time; blending well after each addition. Stir in pecans, coconut and raisins. Refrigerate cake.