Pineapple Carrot Cake

Ingredients

• 2 cups white sugar
• 3 eggs
• 1/2 cup walnuts
• 1/2 cup coconut
• 2 cups shredded carrots
• 1 14-ounce can crushed pineapple, drained
• 1 cup oil
• 1 cup raisins
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• salt; quantity not stated
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 8 ounces Philadelphia cream cheese
• 1/4 cup margarine
• 2 cups icing sugar
• 2 teaspoons vanilla

Directions

1. Mix the sugar, eggs, walnuts, coconut, carrots, pineapple, oil, and raisins; then add the flour, baking soda, vanilla, salt, cinnamon, nutmeg, and cloves.
2. Bake in a 7-by-13-inch loaf pan for 1 hour at 325°F.
3. Mix the cream cheese, margarine, icing sugar, and vanilla for the icing.

Notes

• The spices, baking directions, and icing are on the reverse-side photograph.