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| 2 1/2 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon |
| 1 Teelöffel | salt |
| 2 Tasse | sugar |
| 1 Tasse | oil |
| 2 Teelöffel | vanilla |
| 2 | eggs |
| 2 Tasse | carrots shredded |
| 1 Dose | (8.25-oz) crushed pineapple; well drained |
| 1/2 Tasse | raisins |
| 1/2 Tasse | nuts chopped |
| 8 x ca. 30 g | Softened cream cheese |
| 2 1/2 Tasse | sugar powdered |
| 6 Esslöffel | Softened butter or margarine |
| 2 Teelöffel | vanilla |
| 1 Tasse | coconut |
| 1/2 Tasse | nuts chopped |
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Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium bowl combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely.
Creamy Frosting: In medium bowl combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup chopped nuts. Spread over cooled cake.
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