2 c. flour
1 1/2 tsp. baking soda
2 c. sugar
4 eggs
1 (8 oz.) can crushed pineapple, drained
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. salad oil
2 (7 oz.) jars junior baby food carrots
1/2 c. chopped walnuts

Place flour, baking powder, soda, cinnamon, sugar, salad oil and eggs in bowl; beat about 4 minutes with electric mixer. Add carrots, pineapple and nuts. Pour into greased and floured 9"x13" pan. Bake 45 to 50 minutes in 350 degree oven. Frost with Raisin Frosting: Cream 1/4 cup butter with 3 ounce package cream cheese. Add 1 teaspoon vanilla, 1 1/2 cups powdered sugar and 1/2 cup chopped raisins.

May be baked in 3 (9") layers; it keeps well in refrigerator or freezer. May use 3 cups finely grated raw carrots instead of the junior jars.