3 cups all purpose flour
2 1/2 cups sugar
1 Tbsp Baking Soda
1 Tbsp Ground Cinnamon
1 Tsp salt
4 large eggs
1 1/2 cups salad oil
1 tsp vanilla extract
2 cups packed shredded carrots (about 3 medium sized carrots)
1 (8 oz) can walnuts, chopped (2 cups)
1 (20 oz) can crushed) (Use 1/2 can, then drain juice and add rest of pineapple to mix)
1 tsp nutmeg
1 tsp cloves
Raisins (amount you desire)

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans, or a bundt pan.
In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon, and salt.
In small bowl, with fork, beat eggs slightly; stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts, and pineapple into flour mixture just until flour is moistened.
Pour batter into pans. Bake 40 to 45 minutes until toothpick inserted in canter of cake comes out clean. Cool cake in pan on wire racks 10 minutes; remove cake from pan; cool completely on racks.
When cake is cool, prepare Creamy Cheese Frosting (below).
On platter, place 1 cake layer, rounded-side down. With spatula, spread cake evenly with 1 cup frosting. Top with second cake layer, rounded-side up. Spread top and side of cake evenly with remaining frosting.

If using a bundt pan, frosting the cake on top and sides.

CREAMY CHEESE FROSTING

In large bowl, with mixer at medium speed, beat 1 and 1/2 pkgs (12 oz) of cream cheese, softened, ½ cup butter or margarine (1 stick), softened, 1 Tbsp lemon juice, and 1 1/2 tsp vanilla extract until smooth. Gradually beat 5 1/2 cups confectioners' sugar until smooth.