14 KARAT CAKE

FOR THE CAKE:
2 cups flour
1 3/4 cups sugar
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
3/4 cup olive oil
1/2 cup milk
3 large eggs
3 cups finely grated raw carrots
1/2 to 1 cup chopped pecans
FOR THE FROSTING:
6 ounces cream cheese, softened
6 tblsp butter, softened
2 1/4 cups powdered sugar
3/4 tsp vanilla extract
1/3 cup coconut
1/3 cup raisins
1/3 cup chopped pecans

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Sift flour, sugar, soda, salt, and cinnamon together in a mixing bowl. Combine with oil, milk, and eggs. Blend on low speed for about 1 minute. Add carrots and nuts and mix until well blended.

Bake at 350 degrees F for 40 to 45 minutes or until wooden pick inserted comes out clean.

Cool thoroughly and frost with cream cheese frosting.

TO MAKE THE FROSTING:
Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.