Step 1

Preheat oven to 350F/177C and gather all ingredients. Grease (or spray with cooking spray) and flour a 9 x 13 inch (33 x 23 cm) baking pan for a single layer cake. Note 1

Step 2

MAKE BASIC BATTER: Stir together flour, baking soda, baking powder, salt, cinnamon and allspice in a large mixing bowl. Add sugar, eggs, oil and vanilla to the flour mixture. Combine well with a wooden spoon.

Step 3

ADD BULK INGREDIENTS TO BATTER: Add to bowl the grated carrots, coconut, walnuts, pineapple and raisins (if using). Combine everything well with wooden spoon.

Step 4

BAKE: Pour cake batter into prepared pan. Bake for 35-40 minutes or until toothpick/cake tester comes out clean. Cool on wire rack or transfer to freezer uncovered right in the pan for 40 minutes (I do this with banana cake and it comes out super moist - so does carrot cake).

Step 5

MAKE ICING: While cake is baking or cooling, make cream cheese icing. With processor - add icing ingredients and process on high until smooth, about 1-2 minutes, scraping sides down once or twice. Note 2.

Step 6

FINISH AND SERVE: Ice cake with creamy frosting and garnish, if desired, with chopped walnuts, shredded carrot or chopped pineapple.