Carrot Cake (Lion House)

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup coconut
1/2 cup walnuts
1/2 cup raisins
2 cups granulated sugar
1 cup vegetable oil
4 eggs
3 cups peeled and grated carrots
1 recipe Cream Cheese Icing (below)

- Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch pan; set aside.

- Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside.

- Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with knife until very, very fine).

- In a large mixing bowl, combine sugar and oil and mix well.

- Add eggs, one at a time, beating until creamy.

- Add dry ingredients and mix until well blended.

- Add ground nut mixture and grated carrots and beat until blended.

- Divide batter equally into pans and bake 40 to 45 minutes.

- Allow to cool 10 minutes before removing from pans and placing on cooling racks.

- When completely cool, frost with Cream Cheese Icing.

- Makes 12 servings.

Cream Cheese Icing
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, at room temperature
5 cups powdered sugar
2 teaspoons vanilla

Beat cream cheese until softened. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over mix; icing will be runny.