Preheat oven to 350 degrees. In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at at time, beating well after each addition. Stir in vanilla. In medium bowl, combine: flour, baking powder, salt and spices; gradually add to creamed mixture; blend well. Stir in carrots, pineapple, raisins and nuts. Spoon batter into a well greased and floured 12 cup Bundt pan. Bake for 60-65 minutes or until cake tests done. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a rack. Can ice completely or pour icing over top of cake and let drizzle, with a cream cheese icing. Garnish as you wish.
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