Cracker Barrel Carrot Cake

3/4 c finely chopped English walnuts
2 c finely shredded carrots
1 c crushed pineapple(8 oz can w/juice)
1/2 c raisins that have been soaked in water until plump and drained
1 1/4 c veg. oil
1 1/2 c sugar
1/2 c brown sugar
3 eggs
3 c flour
2 t b. powder
2 t b. soda
2 t vanilla
2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/2 t salt

Mix together dry ingred. and set aside.

In large bowl mix w/ beater oil, sugars, vanilla and eggs until smooth and fluffy.

Add pineapple,walnuts,coconut,carrots and raisins and blend well.

Gradually add dry ingredients half at a time until blended through.

Pour batter into a greased and floured 9x13" pan and bake @ 350 f for about 40-50 minutes(do the toothpick test).

When cool, frost w/cream cheese frosting.
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Cream Cheese Frosting

1 8oz cream cheese,softened at room temp
1 stick of butter, softened at room temp
1 t vanilla
2 c 10x(powdered) sugar
1/2 cup choppedpecans for garnish

Blend cream cheese and butter. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle w/ pecans.