|California Carrot Cake|
- 2 cups sugar
- 1-1/ 2 cups vegetable oil
- 4 eggs
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 3 cups finely shredded raw carrots
- 3/4 cup finely chopped pecans or walnuts
- 1/2 cup raisins
Preparation -1 pkg. (8 oz.) cream cheese, softened 4 T. butter 1 box (1 lb.) confectioners' sugar2 tsp. vanilla
Grease and flour a 9" x 13" baking pan Cream the sugar, vegetable oil and eggs together. In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Gradually add the dry mixture to the creamed mixture. Stir in the shredded carrots, nuts, and raisins until well blended. Bake in a preheated oven at 350º for one hour or until a toothpick inserted the center comes out clean. Cool, in the pan, on a wire rack. When cool, frost with cream cheese frosting.
Beat the cream cheese and butter together. Gradually add the confectioners' sugar and vanilla and beat until smooth and creamy. Chill for about 30 minutes before spreading on the cooled cake.