Made more delicious with Bermuda-grown carrots.


For the Cake
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1–1/2 teaspoon vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated (about 4 cups)
1 20 ounce can crushed pineapple, drained but not dry
1 cup sweetened flaked coconut

For the Frosting
12 oz cream cheese, ( 1-1/2 8 oz packages) at room temperature
1/2 pound unsalted butter, (2 sticks) at room temperature
1–1/2 teaspoon vanilla extract
2 cups confectioners sugar ( add more if frosting is too thin)

For the Decoration
1/2 cup toasted flaked coconut

Preheat the oven to 350 F. Butter 2 (8-inch) round cake pans. Line the pans with parchment paper, then butter the paper and flour the pans. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until pale yellow. Add the vanilla and mix until just blended. In another bowl, sift together 2-1/2 cups flour, the pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just blended. In a medium bowl, toss the raisins and walnuts with 1 tablespoon flour , then add in the carrots, coconut and pineapple. Add to the batter and mix well.
Divide the batter between the 2 prepared pans, and bake at 350 F on the middle oven rack for 55-60 minutes. The cake is done when it springs back when you touch the center, or a toothpick inserted comes out clean.
Allow the cakes to cool completely on a rack before frosting.

To Make the Frosting:
Place the cream cheese, butter and vanilla into a mixer bowl, using the paddle attachment. Mix on medium speed until until just combined. Add in the sugar and mix until the frosting is smooth.
On a plate or pedestal, place one of the cake layers flat side up. With an offset spatula or knife, spread the top with frosting. Place the second cake flat side down on top of the frosted layer, so the cake has the rounded side up. Frost the top and sides of the cake evenly.

Press the toasted coconut up the sides of the cake, pressing slightly to adhere the coconut to the frosting. Distribute the coconut evenly around the sides of the cake.