For cake:

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 1/4 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1 tsp salt
2 tsp vanilla
2 1/2 cups grated carrots
16 oz crushed pineapple
1 cup pecans, toasted & crushed
1 cup golden raisins
2 cups shredded sweetened coconut

For cream cheese frosting:

8 oz cream cheese, softened
1/2 cup butter
1 tsp vanilla
3 cups confectioner's sugar

 

• Preheat oven to 350°

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• Beat together oil, sugar, and eggs 

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• Mix in flour, baking soda, cinnamon, and nutmeg until well combined

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• With mixer on low, add grated carrots, crushed pineapple, pecans,1 cup coconut, and golden raisins
 

• Pour batter into 2 8 inch pans (round, square, etc.) and bake for ~40-45 min. 

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• While cake is baking, blend together frosting ingredients until fully combined and frosting is nice and fluffy

• In a small pan over low heat, toast remaining 1 cup of coconut until a nice golden brown
 

• When cakes are done and fully cooled, frost with cream cheese frosting and top with toasted coconut