2 1/6 c. flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. sugar
1 c. brown sugar
1 c. buttermilk
3/4 c. Crisco, melted
4 eggs
1 1/2 tsp. orange extract
3 c. grated carrots
8 oz. drained pineapple
1 c. chopped pecans
1 c. coconut
1/2 c. raisins or currants
Cream Cheese Frosting

Cream shortening and sugars. Add eggs, one at a time, beating well. Add buttermilk and orange extract. Sift flour, soda, pie spice and salt into shortening mixture. Also add carrots, pineapple, nuts, raisins and coconuts. Stir until blended.

Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes. Remove from pans. Cool on racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Cover and refrigerate overnight.

CREAM CHEESE FROSTING:

8 oz. cream cheese, softened
1/2 c. butter
1 lb. powdered sugar
2 tsp. orange rind
1 tsp. vanilla
Or can use 1 tsp. orange extract

Combine cream cheese and butter, beating until smooth. Add sugar, orange rinds and vanilla. Beat until light and fluffy.