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14 Carat Cake

2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated raw carrots
1 (8 oz.) can crushed pineapple
1/2 c. chopped nuts

Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool and frost. --FROSTING:--

1/2 c. butter
6 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar
1/4 c. coconut
1/4 c. raisins

Cream butter, cream cheese and vanilla, beat well. Add sugar a little at a time. When blended, add coconut and raisins.

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