I made this a little last minute, so I didn't have pineapple or walnuts, two traditional carrot cake ingredients, but the cake was a big hit anyway!
Preheat the oven to 350 F and grease a 9 x 13 cake pan.
Grate a few carrots, to make 2.5 C grated carrot. Place in a large bowl and beat in three eggs. Spice liberally with ground cloves, cinnamon (vietnamese if possible), ginger, nutmeg and vanilla extract. Add 1/2 C smart balance and 1/2 C vegetable oil. Beat in 1.5 C white sugar, or brown if you have it on hand. Add 1/2 C raisins and 1/2 C coco creme (coco lopez) and 1/2 C sweetened shredded coconut. Finally add 2 cups all purpose flour (whole wheat if you have it) and 2 tsp baking soda. Pour the batter into the pan and bake for 1 hour. Remove and cool completely, then frost with cream cheese frosting.
Frosting: use about 2 tbsp neufchatel cream cheese and 2 tbsp smart balance. Use a form to blend together until smooth and completely blended. Add about a cup of confectioners sugar and a few drops of vanilla extract and cream together until blended. Gradually add more sugar, using a few drops of hot water to keep the mixture smooth until frosting is sweet and thick (probably about 3 cups).