3 c. grated carrots, coarse or fine
4 eggs, unbeaten
2 c. sugar
1 1/2 c. salad oil
2 c. flour (no sift type)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped pecans
1 c. raisins
1 can (tunafish size) crushed pineapple

ICING:

1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar
Lemon juice (sparingly)

1. Grate carrots and measure.

2. Pour salad oil over carrots; add eggs and sugar. Mix until well blended.

3. Thoroughly mix flour with salt, baking soda and cinnamon. Add and mix well.

4. Fold in vanilla, pecans, raisins and pineapple.

5. Bake in two 9 inch prepared cake pans in 350 degree oven for 40-45 minutes.

6. Prepare icing while layers are cooling. Spread on cake.