2 c. all-purpose flour, sifted
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. salad oil
2 c. sugar
4 eggs
2 c. carrots, grated
1 small can pineapple, crushed
2 c. pecans, chopped
1/2 c. raisins (white or dark)
1 tsp. vanilla extract

Preheat oven to 350°F. Sift together flour, baking powder, baking soda, salt and cinnamon. In a separate large mixing bowl combine oil and sugar; beat thoroughly with electric mixer; add eggs. Add flour mixture to egg mixture and beat well. Stir in carrots, pineapple, pecans, raisins and vanilla. Spread batter evenly into a well-greased and floured 9x13-inch pan, or 2 loaf pans. Bake at 350°F for one hour or until cake tests done. Let cool in pan 5 minutes, then turn out on cake rack or oblong platter to finish cooling.

Cream Cheese Icing:

5 (8 oz. each) pkgs. cream cheese
1 c. (2 sticks) butter, melted
1/2 tsp. vanilla extract
3 to 5 c. confectioners' sugar
red, yellow or green food coloring (optional)

In mixing bowl blend together cream cheese, butter, vanilla and powdered sugar with electric mixer. Spread all over cake.

Submitted by: Marie Lee