Instructions: Preheat oven to 350 degrees. Grease and flour three 8" layer cake pans.

With
mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3 to
5 minutes. Sift together flour (which has been sifted once, remember!)

cinnamon, nutmeg, salt and soda. Slowly add 1/3 of dry to egg mixture; beat
well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be stiff. One at a time, fold in coconut, carrots, pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for
40 to 45 minutes until tester inserted in the middle comes out clean. Let cakes cool in pans 5 minutes before turning out onto racks to cool completely.

For Frosting: Cream butter and cream cheese. Add vanilla and cinnamon.

Slowly add confectioners sugar and beat until smooth and spreadable.

Frost
cooled cake.

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