Carrot Cake (like Cracker Barrel Old Country Store)

3 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
2 cups finely shredded carrots
1 cup crushed pineapple (8oz can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
1/2 cup raisins that have been soaked in water until plump and then drained

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In a large bowl mix with beater oil, sugars, eggs, and vanilla until smooth and fluffy.

Add carrots, pineapple, walnuts, coconut, and raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9x13-inch pan.

Bake at 350 for about 40-50 minutes. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
1 stick (1/2 cup) butter room temperature
1 tsp vanilla
2 cups powdered sugar
1/2 cup chopped pecans (for garnish)

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered 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.