2Combine cake mix, butter and eggs and mix together by hand. Add pineapple, raisins, coconut and carrots mix till combined, Be careful not to over mix the batter. You can also add 1/2 cup chopped pecans the the batter if desired.
3Drop by spoonful onto parchment lined cookie sheet and bake for 10 to 12 minutes or until light golden brown. Let cool on cooling rack than ice with cream cheese icing.
4For icing, cream together cream cheese and butter. Add powdered sugar and meringue powder and mix well, add a small amount of cream or milk to thin till spreadable. I beat my icing for 10 minutes with a flat paddle for a light and fluffy icing.
I use meringue powder as it gives the icing a light crust making them easier to store.