2 c. sugar
4 eggs
1 tsp. vanilla
2 (4 1/2 oz.) jars strained baby carrots
1 sm. can crushed pineapple, drained
1/2 c. raisins
1 1/3 c. salad oil
1 c. chopped nuts
2 c. flour
2 tsp. baking soda
2 tbsp. cinnamon
1 tsp. salt

Or 1 1/8 cups mashed freshly cooked carrots.

Cream together the sugar and eggs until fluffy. Add vanilla, carrots, pineapple, raisins, oil and nuts. Sift the dry ingredients together and add to other mixture and blend well (do not use mixer at this point). Bake at 350 degrees for 40 minutes in an ungreased 13" x 9 1/4" x 2" pan.

FROSTING: Combine 1 box powdered sugar, 8 ounces Philadelphia cream cheese, 2 tablespoons butter and 1 teaspoon vanilla. Cream well and spread on top of cooled cake. Sprinkle chopped nuts on top.