Carrot Cake

2 cups sugar

3 eggs

2 1/4 cups flour

2 tsp. baking soda

2 cups shredded carrots

1 raisins

1 1/2 cups vegetable oil

2 tsp. pure vanilla

1 1/2 to 2 tsp. cinnamon

1 tsp. salt

1 cup walnuts or pecans, chopped

1 8 oz. can crushed pineapple

Preheat oven to 350°F.

In a mixing bowl, combine sugar, oil, eggs and vanilla. Blend well.

Stir in flour, cinnamon, baking soda, and salt. Add coconut, shredded carrots, pineapple and nuts.

Bake in a buttered and floured 9x12-inch pan for 50 minutes or until done.Frost with Cream Cheese Frosting

Cream Cheese Frosting:

6 oz. cream cheese, room temperature

1/2 cup melted butter

1/4 cup milk

1 1/2 tsp. vanilla

1/4 tsp. salt

3 or 4 cups confectioners sugar