Josephine - I hope this is close!

CARROT CAKE

2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups sugar
1 1/2 cups unsweetened applesauce or oil, or a combination of the two
3 eggs, or 1/2 cup egg substitute and 1 egg
2 cups finely grated carrots (raw)
1 cup well-drained, crushed pineapple (you can use whole can, drained)
1 cup coconut
1 cup chopped walnuts
1 cup raisins
1 tsp. vanilla

Sift together flour, baking soda, cinnamon and salt. Set aside.

In a large mixing bowl, beat sugar, applesauce and eggs with electric mixer until very well mixed. Gradually add flour mixture; then fold in carrots, pineapple, coconut, walnuts, raisins and vanilla.

Bake in greased and floured 9-by-12-inch pan at 350 degrees for 1 hour, or until toothpick inserted in the center of the cake comes out clean.

Frost cooled cake with cream cheese frosting or dust with powder sugar.

Cream Cheese Frosting

16 ounces cream cheese, softened
1/2 cup butter (one stick), softened
1 teaspoon vanilla extract
1 tablespoon lemon juice, optional
4 cups powdered sugar
hot water, as needed

Beat together cream cheese and butter until soft and fluffy. Add vanilla and optional lemon juice, beat. Beat in powdered sugar; beat in 1 teaspoon hot water at a time until frosting reaches desired spreading consistency.