In large bowl beat oil and sugar. Add eggs and vanilla and beat well.
In separate bowl combine dry ingredients and then add to sugar mixture. Fold in carrots, pineapple, coconut, walnuts & raisins.
Pour into a 9x13 pan. Bake for 45-60 minutes or until edges pull away from pan. Use toothpick to test.
Frost cooled cake with cream cheese frosting.
NOTE: Can add walnuts & coconut for garnish, if desired.