1 1/2 c. all-purpose flour
1 1/2 c. 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. walnuts, chopped
1/4 c. raisins

Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing 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 cake springs back when lightly touched, remove from pan and cool completely. Frost with cream cheese icing.