Preheat oven to 35. Grease and flour three 8 inch layer pans.
Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes.
Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition.
Batter will be extrememly
stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.
Divide batter between the 3 prepared cake pans. Bake at 35 dgrees F for 4-45 minutes, arranging cake pans in oven once.
The cake is done when the
tester inserted in center comes out clean. Let cake cool in pans 5
minutes. Turn out onto rack to cool completely.
When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.
* Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour
Andre hopes to become an executive chef, and own his own resturant someday.
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