1 pound carrots
2 cups white sugar
1 (8 ounce) can crushed pineapple with juice
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour
1 (8 ounce) package cream cheese
3 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 1/2 teaspoons orange zest
1 tablespoon fresh orange juice
Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.
In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside. If you don’t have raisins, you can use chopped dates.
Grate carrots (to make 3 cups). Set aside.
In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
Put batter into 10 inch greased and floured cake pans. Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. After the cakes are cool, frost, and refrigerate one hour.
To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.