1 1/2 cups sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

1 cup vegetable oil

3 eggs

1/2 cup milk

2 cups shredded carrot

1 1/2 cups flaked coconut

3/4 cups chopped nuts

1/2 cup currants or raisins

• Oil and flour 13x9 inch baking pan; set aside.
• Mix all dry ingredients. Add oil, eggs, milk and carrot.
• Beat until all ingredients are moistened (approximately 2-3 minutes).
• Preheat oven to 325 F. 
• Stir coconut and raisins into mixture. 
• Pour mixture into prepared pan and bake 55 to 60 minutes.

Cool completely on wire rack.

FOR FROSTING:
Blend all ingredients and  spread on cooled cake.