Preheat oven to 350 degrees. If using a dark or glass pan for baking, preheat oven to 325 degrees.
Directions:
Flour mixture - sift together:
- 2 c. all-purpose flour
- 2 t. baking powder
- 1 1/2 t. baking soda
- 1 t. salt
- 1 t. cinnamon
- 1 T. pumpkin pie spice
Creamed mixture - combine and cream:
- 2 c. sugar
- 1 1/2 c. oil
Add 4 eggs, one at a time.
Add flour mix to creamed mixture.
Stir in:
- 2 1/2 c. grated carrots
- 1 1/2 c. walnuts (do not chop…leave whole)
- 1 c. raisins
- 1 small can crushed pineapple (including juice)
- 1 T vanilla
Pour into 9" X 13" greased/floured pan. Bake 1 hour at 350 degrees, or until toothpick inserted in center comes out clean. Cool completely, then frost. (When using a glass or dark baking pan, bake at 325 degrees.)
Cream Cheese Frosting
Blend until smooth:
- 8 oz. cream cheese
- 3 T. butter
- 1 1/2 c. powdered sugar
- 1 1/2 t. orange zest
- 1 T. fresh orange juice
Smooth frosting over cooled cake.