2 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground allspice
1 1/3 c. vegetable oil
4 eggs, well beaten
2 c. sugar
3 c. grated carrots

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1/2 c. raisins, chopped
1/2 c. flaked coconut
1/2 c. chopped pecans
1 tsp. vanilla

CAKE: Combine flour, soda, salt and spices; set aside. Combine oil, eggs and sugar; beat well. Add dry ingredients; beat well. Stir in carrots. Pour into a greased and floured 13"x9"x2" baking pan. Bake at 325 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread frosting on top.

FROSTING: Combine cream cheese and butter; beat until light and fluffy. Gradually add powdered sugar, beating well. Stir in remaining ingredients, beating until of spreading consistency.