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| 2 Tasse | flour |
| 1 3/4 Tasse | sugar |
| 1 1/4 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 2 Teelöffel | cinnamon |
| 3/4 Tasse | olive oil |
| 1/2 Tasse | milk |
| 3 gross | eggs |
| 3 Tasse | Finely grated raw carrots |
| 1/2 | (up to) |
| 1 Tasse | pecans chopped |
| 6 x ca. 30 g | cream cheese softened |
| 6 Esslöffel | butter softened |
| 2 1/4 Tasse | sugar powdered |
| 3/4 Teelöffel | vanilla extract |
| 1/3 Tasse | coconut |
| 1/3 Tasse | raisins |
| 1/3 Tasse | pecans chopped |
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Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar, soda, salt, and cinnamon together. In a mixing bowl, combine dry ingredients 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 F for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thorough and frost with cream cheese frosting.
Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.
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