4 eggs, well beaten
1 c. brown sugar
1 c. white sugar
1 1/2 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 c. finely grated carrots
1 c. coconut
8 oz. can crushed pineapple
1 c. golden raisins
1 c. pecans, coarsely chopped

Preheat oven to 325. Oil 3 - 8-inch cake pans. (or large 9 x 13-inch pan). Set out 1/2 c. butter, 8 oz. cream cheese to soften (for frosting). Put pineapple in sieve to drain. Beat eggs in large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Put in the dry ingredients and beat till smooth. Stir in remaining ingredients and pour batter into pans.

Bake for 40 minutes or until knife comes out clean when inserted in enter of cake. Cool and frost.

Frosting:

1/2 c. butter
8 oz cream cheese
1 lb. powdered sugar
3 tsp. vanilla

Mix together till smooth. Frost between layers and on top. Try toasted coconut for decoration.