Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
  3              large  eggs -- beaten
  2               cups  sugar
  1                cup  plus 2 tablespoons salad oil
  2               cups  plus 1 tablespoon sifted cake flour
  1 1/8      teaspoons  cinnamon
  1           teaspoon  nutmeg
  1 1/2      teaspoons  salt
  1         tablespoon  baking soda
  1 1/2           cups  coconut
  2               cups  grated carrots
  1                cup  plus 2 tablespoons crushed. drained
                        pineapple
  1                cup  chopped walnuts
  1                cup  raisins
                        ***FROSTING***
     3/4           cup  soft butter -- (1 1/2 sticks)
  12            ounces  cream cheese -- (1 1/2 packages)
  3               cups  confectioners sugar -- (1 1/2 pounds)
  1 1/2      teaspoons  vanilla
  1           teaspoon  cinnamon

Preparation:

Instructions : Preheat oven to 350. Grease and flour 3 8" layer cake pans. With mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3-5 minutes. Sift together flour (which has been sifted once, remember!) cinnamon, nutmeg, salt and soda. Slowly add 1/3 of of dry to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be stiff. One at a time, fold in coconut, carrots, pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for 40-45 minutes until tester inserted in middle comes out clean. Let cakes cool in pans 5 minutes before turning out onto racks to cool completely. FOR FROSTING: cream butter and cream cheese. Add vanilla and cinnamon. Slowly add confectioners sugar and beat until smooth and spreadable. Frost cooled cake.

Nutritional Information:

5508 Calories (kcal); 336g Total Fat; (52% calories from fat); 85g Protein; 590g Carbohydrate; 1181mg Cholesterol; 9211mg Sodium