2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (opt.)
2 tsp. cinnamon
1/2 tsp. each nutmeg, allspice, cloves, ginger
2 c. sugar
4 eggs
1 1/2 c. salad oil
1 tsp. vanilla flavoring
2 c. finely shredded carrots
1 (8 1/2 oz.) can crushed pineapple, undrained
1 c. chopped nuts
1/2 c. raisins

Sift together all dry ingredients; set aside. In mixing bowl combine sugar, eggs, oil and vanilla. Beat well with mixer. Stir in carrots and pineapple, mixing well. Blend in flour mixture; mix well. Stir in nuts and raisins. Pour into greased and floured 10" tube pan. Bake at 325 degrees for 60 to 70 minutes or until cake tests done. Cool in pan 20 minutes, turn onto rack to cool thoroughly.