2 cups cake flour

2 cups sugar

1 tsp baking soda

1 tsp salt

2 tsp baking powder

2 tsp ground cinnamon

1 1/4 cups corn oil

3 large eggs

2 tsp pure vanilla extract

2 cups finely grated carrots

1 cup chopped pecans or walnuts

1 cup drained crushed pineapple

Cream Cheese Icing 4 oz. cream cheese, softened

2 Tbls cream or Mocha Mix

1 tsp pure vanilla extract

1/2 tsp salt

2 cups confectioners’ sugar

1/2 cup chopped pecans or walnuts

1/2 cup raisins

1/2 cup flaked coconut

For the cake:

Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl. Stir with wire whisk to mix and fluff (this avoids sifting). Add oil and beat 2 mins. on medium speed of electric mixer, scraping down sides of bowl. Add eggs and vanilla; beat 2 more mins. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer. Pour into 2 well-greased and floured 9-inch, or three 7-or 8-inch cake pans. Bake in preheated 325 F oven for 45 to 50 mins, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 mins, then turn out on rack. Frost with Cream Cheese Icing.

Cream Cheese Icing:

Beat together cream cheese and cream; stir in vanilla. Beat 5 minutes, or until smooth and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in nuts, raisins, and coconut.