The pineapple makes this cake so moist!
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 cups shredded carrot
1 - 8 oz. can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped pecans
1 8.25 oz. pkg. cream cheese, softened
2 1/4 cups powdered sugar
6 tablespoons butter or margarine, softened
2 teaspoons vanilla
cup chopped pecans
Preheat oven to 350
degrees F. Grease and flour a 13 x 9 inch pan.
In a medium bowl, combine flour, baking soda, salt and cinnamon; set aside.
In a large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat
well. Stir in flour mixture and mix well. Stir in carrots, pineapple,
raisins and 1/2 cup pecans. Pour batter into greased and floured pan.
Bake at 350 degrees
F. for 50 to 60 minutes or until cake springs back when touched lightly
in center. Cool completely.
In a large bowl, combine
cream cheese, powdered sugar, margarine and 2 teaspoons vanilla. Beat
until smooth. Stir in coconut and 1/2 cup pecans. Spread over cooled cake.