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CAKE
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon, if desired
2 cups sugar
1 cup oils
2 teaspoons vanilla extract
2 eggs
2 cups shredded carrots
1 (8-ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
FROSTING
1 (8-ounce) package cream cheese, softened
2 1/2 cups powdered sugar
6 tablespoons margarine or butter, softened
2 teaspoons vanilla extract
1 cup flaked coconut
1/2 cup chopped nuts
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In medium bowl, combine flour, baking soda, salt and cinnamon; mix well.
2. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Add flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour and spread batter into greased and floured pan.
3. Bake at 350°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour or until completely cooled.
4. In large bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.
High Altitude (above 3500 feet): Increase flour to 2 3/4 cups; decrease sugar in cake to 1 1/2 cups. Bake as directed above.
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