Carrot Cake

• 4 eggs
• 2 cups white sugar
• 3 (4 ounce) jars carrot baby food
• 1 teaspoon vanilla extract
• 1-½ cups vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup raisins
• 1 can cream cheese frosting

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.