Carrot Cake Using Canned Carrots

1 pkg. (2-layer size) carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg

Preheat oven to 350 degrees.
Mix all ingredients together; stir vigorously for 1 minute.
Bake for 35 to 40 minutes in greased 13x9-inch baking pan.

Cool and frost with:

Cream Cheese Raisin Frosting
1 pkg. Betty Crocker cream cheese frosting
Mix as directed and add 1/2 cup raisins, if desired.