6 c. peeled carrots, shredded
4 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
5 eggs
3 c. sugar
2 c. oil
2 tsp. vanilla
2 c. crushed pineapple (save liquid)
2 c. walnuts
1 c. raisins, plumped 2 minutes in microwave in reserved pineapple juice

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs. Beat in sugar, oil and vanilla until fluffy. Stir in flour mixture. Stir in carrots, pineapple and nuts. Pour into 3 buttered 9 inch cake pans (lined with waxed paper). Bake at 325 degrees for 45 minutes. Turn out and cool.

FROSTING:

1 lb. cream cheese
1/2 c. butter
5 c. powdered sugar
1 tsp. vanilla