Sift together:

1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon allspice
1 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Mix together in another bowl:
4 eggs
1 cup oil
1 to 2 teaspoons vanilla (I use 2 teaspoons)
2 Tablespoons water if batter is dry

Combine all above and add;
2 cups grated carrots
1 cup chopped of ground walnuts or pecans
1 small can crushed pineapple - undrained
1 cup raisins - Optional
Mix well. Pour in greased/floured tube pan. Bake at
350 degrees for 1 hour. Cake can be frosted with either of the following:

Glaze:
1/8 lb. butter
1/8 cup water
1/2 cup granulated sugar

Melt in small saucepan and heat until just starting to
simmer: remove from heat and add 1/8 cup rum (optional)
Brush glaze over top and sides of baked cake. Let seep in.
Icing:

4 oz cream cheese, softened
1-1/2 cups confectioners' sugar
1/4 cup (1/2 stick) butter
1 teaspoon vanilla

Optional - 1 cup grated coconut, 1/4 cup chopped pecans
Blend together first 4 ingredients: add coconut & nuts.
Mix and spread evenly over top and sides of cake.