Carrot Cake


2 1/2 cups flour
2 cups sugar
1 tablespoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
1 1/3 cups vegetable oil
6 whole eggs
3 cups shredded carrots
2 cups walnuts or pecans, toasted and chopped
1 cup raisins
1 cup chopped pineapple


Pre-heat oven to 350 F.
Spray and flour 4 nine inch cake pans.
Mix all ingredients together.
Stir just until combined. Do not over mix.
Divide batter between pans and bake for 40-50 minutes or until skewer comes out clean.