Instructions: Preheat oven to 350. Grease and flour 3 8" layer cake pans.

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

cinnamon, nutmeg, salt and soda. Slowly add 1/3 of 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 40-45 minutes until tester inserted in 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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