Carrot Cake (with White Chocolate Cream Cheese Icing)

4 eggs
1 cup vegetable oil
1 tsp. vanilla extract
2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. each nutmeg, cloves, allspice and salt
4 cups (approx. 1 lb.) grated carrots
2/3 cup chopped nuts
1/2 cup raisins
1/2 cup crushed pineapple, drained

Preheat oven to 350F. Butter and flour two 9-inch round pans. In a large mixing
bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool. Assemble & frost with White Chocolate Cream Cheese Icing.

Makes 5 1/2 cups batter.