1 c. sugar
2 eggs
3/4 c. vegetable oil
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. grated carrot
1/2 c. undrained crushed pineapple
1/2 c. chopped walnuts
1/4 c. raisins

Not in original recipe, but I add these.

Beat sugar, eggs and vegetable oil on high speed of electric mixer for four minutes. Stir together flour, baking powder, salt, baking soda and cinnamon. Add to sugar mixture and beat on medium speed until smooth. Stir in grated carrot, pineapple, chopped nuts and raisins, mixing only until incorporated.

Turn batter into greased 13 x 9 x 2 inch baking pan. Bake in 350 degree oven for 30 minute or until cake spring back when lightly touched. Cool in pan and frost with cream cheese frosting.

CREAM CHEESE FROSTING:

3 pkg. (3 oz.) softened cream cheese
1/4 c. butter
1 1/4 c. sifted confectioner's sugar (powdered sugar)
Chopped walnuts

Beat together cream cheese and butter. Gradually stir in confectioner's sugar until mixture is light and fluffy. Frost cooled cake and sprinkle with a few chopped nuts.