4 eggs
1 1/2 c. vegetable oil
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained
4 lg. carrots, grated (2 c.)
1 1/4 c. raisins
1 1/2 c. sugar
3 c. sifted flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 c. chopped walnuts

Grease 10 inch tube pan; line bottom with wax paper. Beat eggs in large bowl. Gradually beat in sugar. Stir in oil. Combine 2 1/2 cups flour with baking powder, baking soda, salt, and cinnamon. Stir into egg mixture. Add drained pineapple and carrots; mix well. Add walnuts, stir to blend. Toss raisins with remaining 1/2 cup flour. Stir into batter. Turn into prepared pan.

Bake at 350 degrees for 1 hour and 15 minutes, or until top is cake springs back when lightly touched with fingertips. Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting.

CREAM CHEESE FROSTING: (optional)
1 (3 oz.) pkg. soft cream cheese
1 tsp. vanilla
1/4 tsp. salt
1 tbsp. milk
2 1/2 c. confectioners sugar

Blend cheese, milk, vanilla, and salt. Gradually add sugar, beat until smooth. Spread on cooled cake.