1 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. cooked mashed carrots (room temperature)
3/4 c. vegetable oil
1 (8 1/4 oz.) can crushed pineapple, drained
3 eggs
1 tbsp. hot water
1/2 c. chopped walnuts
1/4 c. raisins

Mix dry ingredients in large bowl. Combine carrots, oil, pineapple, eggs and water and stir into dry ingredients until smooth. Stir in walnuts and raisins. Pour into greased and floured 9-inch cake pan. Bake at 350 degrees for 45 minutes or until done. Remove from pan and cool completely. Frost with cream cheese icing.