2 1/3 c. cake flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/4 c. corn oil
4 lg. eggs
2 tsp. pure vanilla extract
2 c. finely grated carrots
1 c. chopped pecans
1 c. drained, crushed pineapple
Cream Cheese Icing

Sift together in mixing bowl cake flour, baking soda, salt, sugar, baking powder and cinnamon. Add oil, beating 2 minutes on medium speed of electric mixer. (Scrape down sides of bowl while mixing). Add eggs and vanilla; beat 2 more minutes, scraping down sides of bowl. Stir carrots, pecans and pineapple by hand or at low speed. Pour into two well greased and floured 9 inch or three 7 or 8 inch cake pans. Bake in preheated 325 degree F. oven 45 to 50 minutes, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 minutes, then turn out on rack. Frost with Cream Cheese Icing.

CREAM CHEESE ICING:

2 pkg. (3 oz. each) cream cheese, softened
3 tbsp. cream
1 1/2 tsp. pure vanilla extract
1/2 tsp.salt
1 lb. confectioners sugar
3/4 c. chopped pecans
1/2 c. raisins
1/2 c. flaked coconut

Beat together cream cheese and cream; stir in vanilla. Beat 5 to 7 minutes, or until light and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in pecans, raisins and coconut.