Preheat oven to 350 degrees. Use a well greased 9 x 13 inch pan.

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. salt

1. Mix the above ingredients with a beater so they are well blended.

2. Mix 2 CUPS OF SHREDDED CARROTS and blend with a spoon. (Use large hole of shredder for carrots).

3. Add 1 CUP CHOPPED WALNUTS. Blend with spoon.

4. Add 1 CUP DRAINED CRUSHED PINEAPPLE.

5. Add 1/2 CUP RAISINS.

6. Pour into well greased 9 x 13 inch pan.

7. Bake in middle of 350 degree oven for 50-60 minutes.

8. Cool on wire rack. Leave in pan.

ICING:

6 oz. cream cheese, softened (leave out of refrigerator 1 hour)
2 sticks butter, softened
2 c. confectioners' powdered sugar
1/4 c. crushed pineapple, DRAINED
1/2 c. walnuts

Blend cheese and butter in electric beater. Add sugar and blend. Add pineapple and walnuts blending with a spoon. Spread evenly on cooled cake. Refrigerate before serving.