2 c. sugar
1 c. vegetable oil
4 eggs
2 (4 1/2 oz.) strained baby food carrots
1 tsp. vanilla
2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. crushed pineapple, drained
1/2 c. raisins
1/2 c. chopped nuts

Combine sugar and oil; beat well. Add eggs, carrots and vanilla. Beat mixture until smooth. Combine next 6 ingredients, add to creamed mixture, beating well. Stir in pineapple, raisins and nuts. Pour batter into two greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 minutes. Cool in pans for 10 minutes. Remove from pans on wire rack. Frost with cream cheese frosting.