3 cups carrots, peeled and shredded
1 8-ounce can pineapple, chopped
1/2 cup raisins
2 1/4 cups flour
1/2 cup sugar
3/4 cup brown sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup vegetable oil
4 eggs
Frosting:
1 16-ounce package cream cheese, softened
1 cup confectioner's sugar
2 teaspoons vanilla
Preheat oven to 350 degrees. In a large mixing bowl, combine carrots, pineapple, raisins, flour, sugars, baking soda, baking powder, cinnamon, cloves and salt. Blend well. Drizzle in oil while stirring mixture. Add one egg at a time and mix well. Pour batter in 2 buttered and floured baking pans (9-inch). Bake for 30 minutes or until a fork comes out clean when inserted in the middle. Remove from oven and allow to cool. In a small mixing bowl, beat together the cream cheese, sugar and vanilla. When cake is cool, frost cake. Slice and serve.
