I use less sugar in the icing (about half recommended) because I don't like a frosting that is too sweet.

1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 teasp baking powder 1 teasp salt 1/2 teasp baking soda 1/2 teasp cinnamon 1/2 teasp ginger 1/2 teasp nutmeg 1 cup cooked, mashed carrots, room temperature 3/4 cup vegetable oil 1 (8 1/2-ounce) can crushed pineapple, drained 3 eggs 1 tablesp hot water 1/2 cup chopped walnuts 1/4 cup raisins for icing- 8 oz cream cheese 1/2 cup butter, softened 1 pound powdered sugar

Mix flour, sugar, baking powder, salt, baking soda,cinnamon, ginger and nutmeg in large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9-inch cake pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely.

Cream cheese icing-
Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency.