1 3/4 c. unsifted flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 c. sugar
1 1/2 c. salad oil
4 lg. eggs
2 tsp. vanilla extract
2 c. finely shredded carrots
1 (8 oz.) can crushed pineapple, drained
1 c. frozen flaked coconut, thawed
1 c. chopped pecans
1/2 c. golden raisins
Cream Cheese Frosting

Reserve a little pineapple juice for frosting. Combine and mix flour, baking soda, cinnamon and salt. In large bowl of electric mixer at high speed beat sugar, oil, eggs and vanilla until blended. At low speed gradually beat in flour mixture and beat until blended. At very low speed beat in carrots, pineapple, coconut, chopped pecans and raisins.

Pour batter into two 9 inch greased and floured cake pans (or three 8 inch pans) dividing batter evenly. Bake in preheated oven at 350 degrees for 30 minutes, or until they test done. Cool layers in pans on wire rack 10 minutes. Turn out of pans and cool completely. When cool frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese, softened
1 stick butter, softened
1-2 tsp. pineapple juice or as much as needed
1 (1 lb.) box confectioners' sugar
1/2 c. or whatever is left from pkg. of frozen coconut

Blend together and spread between layers, sides and top of cake. Arrange pecan halves around top edge of cake and sprinkle chopped pecans in center of cake.