3 cups grated carrots
3/4 t cinnamon, 1/4 t nutmeg
1/4 t cloves, 1/4 t ginger, 1 t salt
1-1/2 cups granulated sugar
1/2 cup brown sugar
1/1-2 cups Wesson oil
2 cups flour, 3 t baking soda
4 whole eggs, 1 T vanilla
1 cup pecans or walnuts, chopped
3/4 to 1 cup raisons or currants (opt)
Cream sugar, eggs & oil in a large bowl with mixer until smooth. Add flour, spices, soda & vanilla. When smooth, stir in
|carrots, pecans & raisins. Pour into
greased/floured cake pans (two 9" or 3 8"). Bake @325 F. Test for doneness after 25 mins.
Cream Cheese Frosting!
Cream softened butter and cream cheese until smooth. Gradually add rest of ingredients until well blended. Spread on cooled cake and decorate. Refrigerate.
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