3 c. packed shredded carrots
1 tbsp. lemon juice
1 (20 oz.) can crushed pineapple
3 c. unsifted flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1 1/2 c. vegetable oil
5 eggs
2 tsp. vanilla
1 c. coconut (optional)
1 c. walnuts
1 c. raisins

Line bottom of 10 inch tube pan with wax paper. Grease and flour bottom and sides.

Combine carrots and lemon juice in small bowl. Squeeze liquid from pineapple.

Combine flour, sugar, baking powder, baking soda, salt, cloves, cinnamon, nutmeg, allspice in large bowl. Beat in oil until well blended. Mix in carrots. Beat in eggs, one at a time. Stir in vanilla, coconut, walnuts, raisins and pineapple. Pour batter in pan. Bake at 350 degrees for 1 1/2 hours.

Frost with Cream Cheese Frosting.