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4 cups, firmly packed, grated carrots
2 cups granulated sugar
4 eggs
1 ½ cups vegetable oil
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
Pinch of nutmeg
Pinch of Salt
1 tablespoon vanilla extract
½ cup raisins, chopped
½ cup walnuts, chopped
Preheat oven to 350˚F. Butter and flour a 9x13 in. cake pan. Beat Sugar and eggs until thickened. Gradually mix in oil. Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt into the egg mixture. Mix well. Fold in carrots, walnuts and raisins into batter. Evenly pour batter into cake pan. Bake for 35-45 minutes until cake springs back when pressed with finger.
Cream Cheese Frosting
8 oz cream cheese, room temperature
¼ pound of butter, room temperature
2 tablespoons vanilla extract
½ cup powdered sugar
1 teaspoon lemon juice
Combine all ingredients. Mix until smooth. Evenly frost cooled cake.
