1 1/2 c. all purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
10 oz. can drained carrots, mashed
3/4 c. vegetable oil
1 (8 1/4 oz.) can drained crushed pineapple
3 eggs
1 tbsp. water (hot)
1/2 c. walnuts, chopped
1/4 c. golden raisins

Mix dry ingredients, except for walnuts and raisins, in a large bowl. Combine carrots, oil, pineapple, eggs and water. Stir until smooth. Stir in walnuts and raisins. Pour into greased and floured 9" cake pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. Frost with cream cheese frosting.

FROSTING:

8 oz. cream cheese, softened
1 c. softened butter
1 lb. 10X powdered sugar

Beat cream cheese and butter until fluffy. Add sugar to desired sweetness and consistency.