3 lg. eggs
1 c. sugar
1 c. vegetable oil
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 c. raisins (very optional)
2 c. grated carrots
1 c. flaked coconut
1 c. chopped walnuts
1 can (8 1/4 oz.) crushed pineapple, drained

FOR THE FROSTING:

3 oz. pkg. cream cheese
1 stick butter
2 c. sifted confectioners' sugar
1/2 tsp. vanilla

The Cake:

1. In a large mixer bowl beat eggs and sugar until mixture is thick and pale and forms a ribbon when beaters lifted. Beat in oil in a stream.

2. In a second bowl sift together flour, baking powder, baking soda and cinnamon.

3. Stir flour mixture into egg mixture.

4. Stir in vanilla, raisins (if used), carrots, coconut, walnuts, pineapple.

5. Spoon batter into well greased/floured pan, 13x9x2 inches.

6. Bake in preheated 350 degree oven 45-50 minutes or until cake tester comes out clean. Cool cake in pan on rack.

Frosting: In mixer bowl beat together cream cheese and butter; beat in confectioners' sugar a little at a time; add vanilla. Spread frosting on cake (makes a lot) and chill, covered, at least 1 hour.

Cake is rich, rather healthy, freezes well, tastes fantastic! To reduce calories, omit frosting (or cut in half) or just dust with powdered sugar.