Cake:
3/4 cup english walnuts; finely chopped
2 cups carrots; finely shredded
8 oz crushed pineapple; do not drain
1/2 cup coconut; finely shredded
1/2 cup raisins; soaked plump, drained
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 medium eggs
3 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt

Cream Cheese Frosting:
8 oz cream cheese
4 oz butter; room temperature
1 tsp vanilla
2 cups powdered sugar
1/2 cup pecans; chopped, for garnish

Cake:
1. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

2. In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy.

3. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.

4. Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 minutes. Test with toothpick for doneness. When cool, frost with cream cheese frosting.

Cream Cheese Frosting:
1. Blend cream cheese and butter until light and fluffy.

2. Add vanilla and a little of the powdered sugar at a time until all has been blended well. Turn mixer on high and beat until frosting is light and fluffy.

3. Spread frosting over the cooled cake and sprinkle with pecans.