Carrot Cake

2¼ cups flour
1½ cups sugar
2 tsp. baking soda
1½ tsp. cinnamon
½ tsp nutmeg
½ tsp. salt
1 cup vegetable oil
3 eggs
½ cup milk
2 cups shredded carrot
1½ cups Bakers® flaked coconut
¾ cup chopped nuts
½ cup raisins

Frosting:
1 3oz. pkg Philadelphia Brand® cream cheese
2 tbsp. margarine, softened
2 tbsp milk
¼ tsp. vanilla
Dash salt
2 to 2¼ cups confectioners’ sugar

Mix flour, sugar, baking soda, spices and salt in large bowl. Add oil, eggs, milk and carrot. Combine well until ingredients are moistened, scraping bowl constantly. Stir in coconut and nuts and raisins.

Pour into greased and floured 13 x 9” glass baking pan. Bake at 325° for
55 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes, remove from pan. Cool completely on wire rack.

For frosting, blend cream cheese and margarine in small bowl. Add milk, vanilla, and salt. Mix well. Stir in enough confectioners’ sugar until thick enough to spread. Spread on cooled cake.