3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
1-1/4 c. corn oil
1 tsp. vanilla
4 lg. eggs
3 c. finely grated carrots
1 sm. can pineapple tidbits
1 c. raisins
1/2 c. coarsely chopped walnuts

On wax paper sift together the flour, baking powder, baking soda, cinnamon and salt. On another piece of wax paper mix together the raisins. Use two tablespoons of the sifted flour mixture and toss with raisins and walnuts.

In a large mixing bowl, beat together the sugar, oil and vanilla; thoroughly beat in eggs, one at a time. Stir in sifted dry ingredients in several additions, alternately with carrots, and blend batter just until smooth after each addition. Stir in floured raisin-walnut mixture or pineapple if desired.

Turn into a greased angel-cake pan (10 x 3 inches); batter will not come up high in pan after baking. Bake in a preheated moderate (350 degree) oven until top springs back when lightly touched with ginger - about 1-1/4 hours. Place on wire rack to cool in pan for 10 minutes. Turn out on wire rack; turn right side up. Cool. Spread top with Cream Cheese Frosting.

Note: In measuring the carrot, Aunt Belle shakes it down in the measuring cup but does not pack tightly.