1. Preheat the oven to 350 F

Make the batter:

1. Whisk together the eggs, oil, applesauce, and sugar.
2. Gently stir in the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
3. Gently fold in the carrots, coconut, and pineapple (and nuts and raisins if using)

Bake the cake:

1. Pour the batter into a 9 by 13 inch baking dish that has been sprayed with nonstick baking spray.
2. Bake in a preheated 350° F oven until golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
3. Allow the cake to cool completely before frosting.
4. Make the cream cheese frosting:
5. Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.
6. Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy. Add a little more sugar if it’s too loose or a little milk if it’s too thick.
7. Be sure the cream cheese and butter are at room temperature before mixing so the frosting doesn’t have any lumps. I also like to sift the powdered sugar to remove any lumps.

Frost the cake:

1. When the cake is completely cooled, frost the cake using a spoon or a spatula.
2. Store the cake, tightly covered, in the refrigerator for up to 5 days.