Carrot Cake

1 cup vegetable oil
3 eggs, slightly beaten
½ cup buttermilk (or regular milk)
½ cup crushed pineapple
1 ½ cups sugar
2 ¼ cups flour
1 cup unsweetened coconut
2tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
4 cups carrots, coarsely grated
¾ cup Thompson or flame raisins

Preheat oven to 325°F.
Combine oil, eggs, buttermilk and pineapple in a medium bowl.
In a separate bowl, combine flour, sugar, baking soda, salt, spices and
coconut.
Make a well in the center of the dry ingredients and add wet mixture.
Stir until just combined.
Fold in carrots and raisins.
Pour batter into a greased 9 x 13 inch pan.
Bake for 55-60 minutes.
Let cool.

Cream cheese icing
8 oz. cream cheese, softened
4 tbsp. butter, softened
5-6 cups icing sugar
¼ cup milk

Combine all ingredients in a bowl. Adjust amount of icing sugar until
desired consistency is reached.
Slice cake through the middle with a long knife to create two layers.
Spread icing on bottom half, then cover with top layer.
Spread icing over top and sides of cake.
Chill prior to serving.