Carrot Cake

1 1/2 c all purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 c. chopped walnuts
1 c. cooked mashed carrots, room temperature
3/4 c. vegetable oil
1 (8 1/4 oz.) can crushed pineapple, drained
3 eggs
1 tbsp. hot water
1/4 c. raisins

Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir in dry ingredeitns. Mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9 inch cake pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely and frost with cream cheese icing.

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