Carol's Carrot Cake

Carol's Carrot Cake

2 Cups Sugar

1 1/2 Cup Vegetable Oil

4 Eggs

2 1/4 Cups Flour

2 tsp. Salt

2 tsp. Baking Soda

2 tsp. Cinnamon

3 Cups grated Carrots

1 1/2 Cups chopped Nuts

1/2 Cup Raisins

1 tsp. Vanilla

Mix together the sugar, oil, eggs, vanilla, salt, soda and cinnamon thoroughly. Add flour and beat in until all absorbed into batter. Stir in the carrots, nuts and raisins. Bake in a 13x9x2 cake pan or two 8 or 9 inch cake pans for one hour at 300 degrees.

Cool cake until only slightly warm and then frost with:

Carol's Cream Cheese Frosting

1 8 ox. pkg. Cream Cheese (softened)

1/2 cup softened Butter (1 cube)

2 tsp. Vanilla

1 package (4 Cups) Powdered Sugar

Whip cream cheese, butter and vanilla together until smooth and then gradually stir in the powdered sugar. I like to frost when slightly warm as the frosting melts just a bit into the cake and makes it even more moist.