Carrot Cake for high altitude

This is the cake I made for Peter's birthday...for once, since living in Utah, it didn't fall.

2 cups plus 1 Tbsp sifted all-purpose flour

1 cup sugar

1 cup brown sugar

1 1/4 tsp soda

1/4 tsp salt

3 tsp cinnamon

1/2 cup cooking oil

3/4 cup applesauce

5 eggs (large)

3 cups (packed) finely grated raw carrots (6-8)

1/3 cup raisins

1/3 cup coconut

Directions

• Grease  a 9x13x2-inch pan.
• Mix flour, sugars, soda, salt, and cinnamon into mixer bowl and mix to 'fluff'.
• Add oil and applesauce and blend l minute on low speed.
• Add eggs, one at a time, and beat on medium speed for 30 seconds after each.
• Add carrots, raisins, coconut and mix on low speed about 20 seconds.
• Pour batter into pan.
• Bake at 350° about 45 minutes or until cake tester comes out clean.

• Cream Cheese Frosting: Soften and blend together 1/2 cup (1 stick) of margarine and one 8-ounce package cream cheese. Gradually add 2 1/2 cups powdered sugar.Blend well. Add 1/2 cup chopped nuts, if desired. Add a few drops of milk if frosting is too stiff.