Carrot Cake

1 cup Oil

2 cups Sugar

4 Eggs

2 cups Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 1/2 teaspoon Cinnamon

3 cups grated Carrots

1 cup Chopped Nuts ( Walnuts, Pecans, etc)

1/2 cup Raisins

Preheat Oven 350*

In a large bowl mix the Oil and Sugar together. Add 1 Egg at a time to the Oil/Sugar mixture. In another bowl sift together the Flour, Baking Soda, Baking Powder, Salt, and Cinnamon. Add the sifted ingredients to the Oil/Sugar/Egg mixture and combine well. Stir in the Carrots, Nuts, and Raisins. Pour into a 9×13 inch pan that has been either sprayed with a No-Stick cooking spray or that has been greased and floured. Bake at 350* for 1 hour or until a toothpick poked into the center comes out clean. Let the cake cool before frosting.

For Cream Cheese Frosting

Mix together

1 8 oz package Cream Cheese

1 teaspoon Vanilla

3 Tablespoons melted Butter

1 1/2 cups Powdered Sugar (Confectioners)

Spread on cooled cake. Enjoy!