2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
3 c. finely grated carrots
1 c. cooking oil
1 c. drained, crushed pineapple
1/2 c. chopped nuts
4 eggs

CREAM CHEESE FROSTING:

1 pkg. (8 oz.) cream cheese
1/4 c. butter
2 tsp. vanilla
1 lb. powdered sugar
1/2 c. raisins

Note: I put the raisins in the cake mix instead of the frosting.

Heat oven to 350 degrees. Sift dry ingredients together into large mixer bowl. Add carrots, oil, pineapple, nuts and eggs; beat 4 to 5 minutes. Pour batter into ungreased 13x9 inch pan. Bake at 350 degrees for 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool and frost.

To make frosting, blend cream cheese, butter, vanilla and powdered sugar until smooth. (A food processor works great for this.) Stir in raisins. Spread frosting over cake.

Note: It is important that carrots be freshly grated through small holes in the grater (or food processor) so they resemble grated coconut. There are no shortcuts that work as well - no blenders, baby food carrots, etc.