Carrot cake with creamy coconut frosting

Pillsbury p. 28

Cake: 2 1/2 c flour, 2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 2 c sugar, 1 c oil, 2 tsp vanilla, 2 eggs, 2 c shredded carrot, 8 1/4 oz crushed pineapple, 1/2 c raisins, 1/2 c nuts

Frosting: 8 oz cream cheese, 2 1/2 c powdered sugar, 6 Tbsp butter, 2 tsp vanilla, 1 c coconut, 1/2 c nuts

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