Carrot Raisin Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups ground or grated carrots (I put them in the food processor)
• 1 1/2 cups flaked coconut
• 1 cup flaked hazelnuts
• 1 cup golden raisin
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 cup flaked hazelnuts

1. Preheat oven to 350 degrees F.
2. Grease a 9" x 13" inch pan.
3. Mix flour, sugar, baking powder, salt and cinnamon.
4. Beat oil, eggs and vanilla until smooth.
5. Add the egg mixture to the flour and mix with wooden spoon until smooth.
6. Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
7. Pour into pan and bake at 350F for about 45 minutes.
8. Sides should pull away from pan.
9. Don't worry if the center sinks a bit, it's OK.
10. Cool completely on a rack.
11. Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
12. Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
13. Spread icing over cooled cake.

flour, baking powder, salt, ground cinnamon, white sugar, vegetable oil, eggs, vanilla, ground, flaked coconut, hazelnuts, golden raisin, pineapple, cream cheese, butter, sugar, hazelnuts

Taken from www.food.com/recipe/carrot-raisin-cake-36857 (may not work)