4 eggs
2 c. white sugar
3 jars (4 1/2 oz.) strained baby carrots
1 can (13 oz.) pineapple tidbits, drained
1 c. chopped walnuts
1 c. whole golden raisins
1 1/2 c. Wesson oil
1 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

Beat eggs and sugar. Add carrots, pineapple, walnuts and raisins. Mix good with electric beaters to break up pineapple, walnuts and raisins. Add oil and vanilla and stir in. Fold in flour, soda, salt and cinnamon. Bake at 375 degrees for 1 hour. This is a real heavy cake, but so good.

FROSTING:

2 c. confectioners' sugar
4 oz. cream cheese
1 stick butter
1/2 tsp. vanilla

Mix together until good and creamy. Frost cake.