DRY:

2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. baking powder

WET:

1 1/2 c. oil
2 c. sugar
4 eggs, beaten lightly

FRUIT:

1 c. drained, crushed pineapple
1 c. chopped nuts
2 c. raw grated carrots (approximately 1 lb.)
1/2 c. raisins)

ICING:

8 oz. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
12 tbsp. butter (1 1/2 sticks), at room temperature

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.

2. Sift together the dry ingredients.

3. Mix wet ingredients together, stirring well, and add to the dry ingredients.

4. Stir in the fruit, pour the batter into the prepared pan, and bake 35 to 40 minutes or until a tester comes out clean.

5. Cool on a rack and when cool, frost with the cream cheese icing.

6. To make the icing, cream all icing ingredients together until smooth.