1 1/3 c. oil
4 eggs or 8 egg whites
2 1/2 c. raw grated carrots (about 6-8)

Using a blender, process sliced carrots until coarsely ground.

2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. each salt, nutmeg, cloves
2 c. sugar

Mix dry ingredients in bowl thoroughly. Add carrot mixture and mix again. Pour into a 9x13 pan, oiled and lined with wax paper. Bake at 350 degrees for 45 minutes.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 c. powdered sugar
2 tsp. vanilla
1 c. coconut
1 c. ground raisins (grind in blender before starting cake; drain)

Have cream cheese and butter at room temperature. Mix first 4 ingredients well. Add ground raisins; spread on cake, topping with coconut.