Carrot Cake In a small bowl soak your raisins overnight in the rum. Next morning mix the carrots, nuts, pineapple, raisins and coconut in a large bowl. Sift all the dry ingredients together, except sugar. Mix about 1/2 cup of the dry ingredients with the carrot misture. Beat the eggs and sugar at high speed until the mixture forms a ribbon when lifted with a spoon. Reduce the speed and slowly add the oil, beating continuously. Fold in the remaining dry ingredients. Finally, gently fold in the carrot mixture. Pour the batter into a greased and floured ten inch tube pan. Bake at 375 degrees in a preheated oven for one hour and 15 minutes or until a toothpick inserted into the center comes out dry. Cool ten minutes; invert on wire rack and cool. Icing Combine all ingredients and beat until creamy. Ice the cake and while the icing is still moist, sprinkle some extra coconut on top of the icing. You can also substitute lime or lemon juice and rind for the orange juice and rind for a really different flavor! Me ke aloha, Mary