CARROT CAKE
2 1/4 c. all purpose flour
1 1/2 c. sugar
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. crisco oil
3 eggs
1/2 c. milk
2 c. shredded carrot
1 1/2 c. flaked coconut
3/4 c. chopped walnuts
1/2 c. raisins
1/2 c. crushed pineapple

CREAM CHEESE FROSTING
2 PKGS. (3 OZ. EACH) CREAM CHEESE
1/2 C. BUTTER OR MARGARINE
2 tsp. vanilla
41/2-41/4 c. confectioners sugar
1.Heat oven to 325 F. Oil and flour 13x9-inch pan.
2.For cake, combine flour, sugar, baking soda, cinnamon, nut meg, and salt in lge. bowl. Add crisco, oil, eggs, milk and carrots. Beat at low speed until ingredients are moistened, scraping bowl constantly. Beat at med. speed 2 min., scraping bowl occasionally. Stir in coconut, nuts, raisins, and pineapple. Pour in pan.
3.Bake at 325 F. for 55- 60 min., or until toothpick inserted in center comes out clean. Cool completely.
4.For frosting, combine cream cheese, butter and vanilla in lge. bowl. Beat at med. speed until light and fluffy. Add 2 cups confectioners sugar gradually. Beat until well blended. Beat in enough of remaining confectioners sugar gradually to make frosting of desired spreadimg consistency.
5.Frost cooled cake