Ingredients

• 2 cups plus 1 tablespoon sifted cake flour
• 1 1/8 teaspoon cinnamon
• 1 ½ teaspoon salt
• 1 tablespoon baking soda
• 1 ½ cup shredded coconut
• 2 cups grated carrots
• 1 cup plus 2 tablespoon crushed, drained pineapple
• 1 cup plus 2 tablespoon crushed walnuts
• 1 cup raisins
• For frosting -
• ½ cup softened margarine or butter
• 8oz softened cream cheese
• 1 pound confectioner’s sugar
• 1 teaspoon vanilla extract

Directions

• Directions
• Preheat oven to 350. Grease and flour three 8inch layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture, beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extremely stiff it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.
• Divide batter between 3 prepared cake pans. Bake at 350 for 40-45 minutes arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely.
• Ehen cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.