2 Cups Flour
2 Tsp. Baking Powder
2 Tsp. Baking Soda
2 Tsp. Cinnamon
3/4 Tsp. Salt
3 Cups Grated Carrots
1 Cup Chopped Walnuts or Pecans
1 Cup Shredded Coconut
1/2 Cup Raisins (Dark or Golden)
2 Cups Sugar
1 Cup Canola Oil
4 Eggs
Frosting
8 Ounces Cream Cheese (Room Temperature)
8 Tbsp. Butter (Room Temperature)
3 3/4 Cup Powdered Sugar
1 Tbsp. Fresh Lemon Juice
1/2 Cup Coconut
Butter and flour three 9-inch round cake pans. Heat oven to 325°.
Whisk together flour, baking powder and soda, and salt. Set aside.
Mix together carrots, nuts, raisins, and coconut.
In mixing bowl mix together sugar and oil until smooth. Add the eggs one at a time and work into batter. Then add dry ingredients and mix only until they disappear. Gently stir in chunky ingredients.
Divide the batter among the cake pans and slide into oven. Bake the cakes for 40 to 50 minutes, rotating pans midway. When the cake tester comes out clean remove the pans to a cooling rack. Cool for 5 minutes, then turn out to cool to room temperature.
Frosting
Cream together the cream cheese and butter. Adding the powdered sugar slowly along with the lemon juice until completely blended. When the cake is cooled and ready to frost, use the frosting on the first two layers. Add the coconut to the remaining frosting and frost the third layer and sides of the cake.