Cake:
2 cups wheat flour
2 t. baking soda
2 t. cinnamon
1 t. salt
2 cups sugar
4 eggs
1.5 cups oil
1 can crushed drained pineapple
1/2 cup raisins
1/2 cup chopped walnuts
3 cups grated, raw carrots

Icing:
8 oz. cream cheese, at room temperature
1 stick butter or margarine, at room temperature
2 t. vanilla
1 box powdered sugar
1 cup crushed, drained pineapple

2 cup s wheat flour 2 t. baking soda 2 t. cinnamon 1 t. salt 2 cup s sugar 4 eggs 1 5 cups oil 1 can crushed drained pineapple 1/2 cup raisins 1/2 cup chopped walnuts 3 cup s grated, raw carrots 8 oz. cream cheese, at room temperature 1 stick butter or margarine, at room temperature 2 t. vanilla 1 box powdered sugar 1 cup crushed, drained pineapple

Cake:
Beat eggs, add sugar, oil, pineapple, carrots, nuts & raising.
Blend dry ingredients in separate bowl.
Add blended dry ingredients. Stir well.
Bake in two 9" round layer pans or 1 13x9x2 pan for 45 minutes at 350 degrees until done.
Cool completely before icing.

Icing:
Blend together all ingredients except pineapple. When blended well, stir in pineapple, then frost and enjoy!