Step 1

Preheat oven to 350.

Step 2

Grease bottom and sides of 9x13" pan.

Step 3

Dust with flour. Set aside.

Step 4

In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.

Step 5

In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.

Step 6

Add dry ingredients to wet ingredients and mix well.

Step 7

Stir in drained pineapple, carrots, raisins, coconut and walnuts.Pour into ungreased 9×13? baking pan.

Step 8

Bake for 35-45 minutes or until toothpick inserted in middle comes out clean.

Step 9

Cool completely.

Step 10

Beat cream cheese, butter and pineapple juice until well blended.

Step 11

Slowly beat in powdered sugar.

Step 12

You can also decorate the top with frosting carrots if you like.

Step 13

Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.

Step 14

Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.

Step 15

Transfer each color to a zippered sandwich bag and seal.

Step 16

Clip off tiny corner to pipe frosting.

Step 17

Spread frosting over top of cake.

Step 18

Make green carrot tops and orange carrot bodies around top of cake.

Step 19

Refrigerate until ready to serve.