Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4       Cup           Finely chopped English walnuts
2         Cups          Finely shredded carrots
1         Cup           Crushed pineapple (8 oz can with juice)
1/2       Cup           Finely shredded coconut
1/2       Cup           Raisins
1 1/4     Cup           Vegetable oil
1 1/2     Cup           Sugar
1/2       Cup           Brown sugar
3                       Eggs
3         Cups          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
--FROSTING--
8         ounces        Cream cheese 
1         Stick         butter -- room temp.
1         tsp           vanilla
2         Cups          Powder sugar
1/2       Cup           Chopped pecans for garnish

Preparation:

Soak raisins in water until plump; drain. Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy.Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting. Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.