3 c. packed shredded carrots
1 tbsp. lemon juice
1 can (20 oz.) crushed pineapple in pineapple juice, drained
3 c. unsifted all purpose flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 1/2 c. of vegetable oil
5 eggs
2 tsp. vanilla
1 c. flaked coconut
1 c. coarsely chopped walnuts
1 c. chopped raisins

Preheat oven to 350 degrees. Line bottom of 10 inch tube pan with wax paper ring. Grease and flour paper ring and sides of tube pan.

Combine carrots and lemon juice in small bowl. Squeeze as much liquid as possible from pineapple.

Combine flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice in bowl. Beat in oil until blended. Mix in carrots. Beat in eggs one at a time. Stir in vanilla, coconut, walnuts, raisins, and pineapple until well blended. Pour batter into prepared tube pan.

Bake in preheated oven for 1 1/2 hours. Cool cake in pan on wire rack for 5 minutes. Remove cake from pan. Cool to room temperature on rack.

Frost top of cake with cream cheese frosting. Decorate with walnut halves, pineapple chunks, and coconut.