This is one of the very best carrot cakes I have ever tasted. You'll like it so much and make it so many times that you'l find your eyesight improving - from all the carrots! This cake is best when baked a day or two ahead of serving. Wrap it in aluminum foil and store it at room temperature. You can ice it and then freeze it, by I prefer thawing the cake and then icing it just before serving.

3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
1 1/2 cups sifted all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
1/2 cup raisins (optional)
2 cups grated carrots (about 5 medium)

Cream-cheese icing:

1 package (4 oz/125g) cream cheese at room temperature
2 cups icing sugar
1/4 cup butter, melted
2 teaspoons vanilla
1 teaspoon lemon juice

1 cup toasted desiccated coconut

In a mixing bowl, beat eggs until light. Gradually add sugar, beating until mixture is thick and lemon-colored; add oil and beat well. Set aside.

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add chopped nuts and raisins. To egg mixture, add dry ingredients alternately with grated carrots; mix only until blended (don't overwork). Pour batter into greased and floured 6-cup (1.5L) bundt or tube pan. Gently knock pan on counter to release trapped air bubbles. Bake in 300 degrees F. oven 1 hour, or until a cake tester inserted in center comes out clean. Cool on wire rack 15 minutes before removing from pan.

To prepare icing, in a bowl, cream the cream cheese well; add sugar and beat well to blend. Beat in melted butter, vanilla and lemon juice; blend thoroughly. If icing is not of spreading consistency, refrigerate 20 minutes, or until firm.

Ice cake and garnish with coconut.
Makes 8 to 10 servings.