Ingredients:

2 cups plain flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots

1 cup coarsely chopped pecans

1 cup shredded coconut

½ cup raisins

2 cups sugar

1 cup vegetable oil

4 eggs

12 ounces cream cheese, softened (frosting)

12 ounces butter, softened (frosting)

1½ teaspoons vanilla (frosting)

½ teaspoon coconut extract (frosting)

3 cups powdered sugar (frosting)

Toasted coconut (frosting)

Directions:

1. Preheat oven to 325 degrees F / 163 degrees C / Gas 3 Warm. Butter and flour three 9-inch round cake pans.

2. In a small bowl combine the flour, baking powder, baking soda, cinnamon and salt.

3. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

4. In a large mixer bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother.

5. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

6. Bake for 40-50 minutes, until a thin knife inserted into the centers comes out clean. Cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

7. To make the frosting. Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.

Bon Appetit!