• 2 cups sugar
• 1-1/2 cups canola oil
• 4 large eggs (beaten room temperature)
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups finely grated carrots
• 1 cup raisins
• 1 cup well-drained crushed pineapple
• 1 cup chopped nuts

Cream cheese frosting:

• 8 ounces cream cheese (softened)
• 8 tablespoons butter (softened)
• 2 cups powdered sugar
• 2 tbsp milk
• 1 teaspoon vanilla extract
• additional chopped nuts

• Mix sugar and oil
• Add beaten eggs, mix well
• In a large bowl combine dry ingredients
• Add to sugar mixture, beat until combined
• Stir in pineapple, raisins and nuts
• Pour into a greased 13x9-in baking pan
• Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean
• Cool on a wire rack
• Meanwhile, beat cream cheese and butter in a small bowl until fluffy
• Add the sugar and vanilla; beat until smooth
• Once cake is cool, frost cake
• Sprinkle with additional nuts and store in the refrigerator