Amount
Ingredient
Preparation



2
cups
cake flour





2
cups
sugar





1
tsp
baking soda





1
tsp
salt





2
tsp
baking powder





2
tsp
cinnamon

ground



1 1/4
cups
corn oil





3
large
eggs





2
teaspoons
vanilla extract





2
cups
carrots

finely grated



1
cup
pecans

or walnuts, chopped



1
cup
pineapple, canned, crushed

drained





---

Cream Cheese Icing



4
ounces
cream cheese

softened



2
tablespoons
mocha mix





1
teaspoon
vanilla extract





1/2
tsp
salt





2
cups
confectioners' sugar





1/2
cup
pecans

or walnuts



1/2
cup
raisins





1/2
cup
coconut

flaked

 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 minutes 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 degree F oven for 45 to 5 
minutes, 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.