To make the cake:
2 cups of grated carrots
1 cup of drained canned crushed pineapple (from 20oz can)
1 cup of raisins
1 cup of applesauce
Stir together and set aside for a few minutes to allow the raisins to soak up some of the moisture and plump up.
1/4 cup of oil canola oil
1 3/4 cups of sugar
1 tsp of vanilla
Stir well with the carrot/pineapple mixture and set aside while you gather the dry ingredients.
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp of cinnamon
Blend dry ingredients together well.
I baked the cake for 55-60 minutes at 350 degrees in a large bundt pan that was sprayed well with cooking spray (or you can butter it). Prick to see if it done and allow to cool before serving.
For the cream cheese whipped topping:
Blend together 1 brick of cream cheese (at room temperature) with 1 cup of powdered sugar. Once well incorporated and smooth, gently fold in one tub of cool whip topping. Allow to chill for a few hours before serving. Dollop on cake slices as desired.