2 c. all purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs
1/2 c. chopped pecans or walnuts (opt.)

In a bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrot, oil, eggs and nuts. Beat with electric mixer until combined.

Pour into 2 greased and floured 9" round baking pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes and remove from pans.

CREAM CHEESE FROSTING:

2 (8 oz.) pkgs. cream cheese
1 c. softened butter
1 sm. can crushed pineapple, drained (reserve liquid)
4 tsp. vanilla
7 c. sifted powdered sugar

In a bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 3 cups of sugar, beating well.

Gradually beat enough of the remaining sugar to make frosting of spreading consistency.

FILLING:

1/2 c. raisins
1/2 c. chopped pecans or walnuts
1/3 recipe cream cheese frosting

Soak 1/2 cup raisins in pineapple juice until plump; drain well. Add chopped nuts and raisins to 1/3 of cream cheese frosting. When cake is cool enough to handle, split layers by making a horizontal cut on the edge of the cake. Then take 36" long piece of thread or dental floss and place at the center into the cut. Wrap the string around the cake and tie. Then pull tightly. The string will cut through the cake giving 2 layers. Spread filling in middle of 2 layers. By spreading the filling while the cake is warm, the flavors seep into the cake and make it even moister.

Allow cake to cool completely before finishing frosting.