3 lg. carrots
1/2 c. and 2 tbsp. safflower oil
1 c. raisins
3/4 c. flour
1 tsp. ground cinnamon
1/4 tsp. allspice
1 1/2 tsp. baking powder
1 egg
1 (8 oz.) can crushed pineapple
1 tsp. vanilla
3/4 c. whole wheat flour
1/4 tsp. nutmeg
1/2 tsp. salt

Grate carrots to make 1 packed cup. Combine oil, egg, pineapple with liquid, raisins and vanilla. Blend well. Combine dry ingredients and add to liquid mixture and carrots.

Bake in buttered and floured 8-inch pan at 375°F for 45 to 50 minutes or until cake tests done. Cool before cutting.