1Preheat oven to 350. Butter and flour a 13x9 inch baking pan. Stir together the flour,walnuts,raisins,coconut,cocoa,baking powder,cinnamon,baking soda,ginger,nutmeg, and salt in a large bowl.
2Melt chocolate in double boiler over barely simmering water. Set aside to cool.
3Beat the eggs,sugar and oil in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, gradually beat in the dry ingredients, alternating with the chocolate and carrots.
4Spoon the batter into the prepared pan. Bake for 40-50 minutes or until toothpick comes out clean. Cool the cake completely in the pan on a rack.
5Milk Chocolate Frosting:
Melt chocolate double boiler over barely simmering water. Set aside to cool. With mixer at medium speed, beat the cream cheese and confectioners sugar in a large bowl. Beat in the melted chocolate. Spread the top of the cake with the frosting.