1 1/4 c. all-purpose flour
1 c. brown sugar (packed)
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 1/4 c. shredded carrots
2/3 c. oil
2 eggs
1 can (8 oz.) crushed pineapple (drained)
1 tsp. vanilla
1/2 c. chopped nuts
1/4 c. raisins

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrots. Stir in oil, eggs, pineapple and vanilla; beat 2 minutes at medium speed. Stir in nuts and raisins. Pour batter into a pregreased 10-12 cup tube pan (microwave safe). Cover with waxed paper. Elevate pan in oven on inverted pie plate. Cook at MEDIUM 10 to 12 minutes, or until toothpick inserted near center comes out clean.

ICING:

8 oz. cream cheese, softened
1 stick butter, room temp.
1 box confectioners' sugar
1 c. chopped nuts
2 tsp. almond flavoring

Beat all together well and ice cooled cake.

Note: The icing recipe is enough to frost 2 cakes. I freeze the other half and use it for the next time.