Preheat oven to 350 degrees F.

 

Grease three 9" x 1" cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.

 

Carrot Cake: (first 10 ingredients) Sift together 1-3/4 cups plus 2 Tbsp flour, baking soda, cinnamon and salt.

 

In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about 3-4 minutes. At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining 2 Tbsp flour. Gently fold into batter. Pour batter into prepared pans.

 

Bake at 350 degrees F for 28 to 30 minutes. Turn cake out and cool completely, paper-side down.

 

Pineapple filling: (next 5 ingredients) In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool. Can be made ahead and chilled, covered, in refrigerator.

 

Cream cheese icing: (final 5 ingredients) In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.

 

To Assemble Cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake.

 

Press chopped toasted nuts onto sides of cake.

 

Makes one 9", 3 layer cake.

 

Yields: 16 servings.