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1
Preheat oven to 350F (180C).
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2
Grease and flour three 8 inch layer pans.
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3
Combine eggs, sugar and oil.
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4
Beat on high speed until creamy and thick, 3 to 5 minutes.
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5
Sift together flour, cinnamon, salt and baking soda.
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6
Slowly add 13 of the dry ingredients to egg mixture; beat well.
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7
Repeat with remaining dry ingredients, beating well after each addition.
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8
Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon.
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9
One by one, fold in carrots, coconut, pineapple, walnuts and raisins.
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10
Divide batter between the 3 prepared cake pans.
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11
Bake at 350 dgrees F for 40 to 45 minutes, arranging cake pans in oven once.
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12
The cake is done when the tester inserted in center comes out clean.
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13
Let cake cool in pans 5 minutes.
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14
Turn out onto rack to cool completely.
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15
When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla.
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16
Beat until smooth.
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17
Frost cake, and sprinkle with more chopped nuts if desired.
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18
Note: Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour Andre hopes to become an executive chef, and own his own resturant someday.
