2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
3/4 c. raisins
1 1/2 c. Wesson oil
3 c. carrots, shredded
4 eggs
1 c. pecans, chopped

Preheat oven to 325 degrees. In large bowl combine flour, baking soda, baking powder, and cinnamon. In small bowl, beat eggs slightly with fork. In medium bowl, combine oil, sugar, eggs, carrots, pecans, and raisins. Stir together by hand. Combine this mixture with dry ingredients. Mix well by hand. Prepare three round 8 inch cake pans; grease pan with shortening and line with wax paper (wax paper not necessary if utilizing non-stick pans). Pour mixture into three pans (no more than half full on each). Bake for 30 minutes or until done. Let cool before frosting.

CREAM CHEESE FROSTING:

1 box confectioners sugar
1 (8 oz.) pkg. cream cheese
1 stick butter
2 tsp. vanilla

Let cream cheese and butter soften. Use mixer to blend all ingredients. Mix until creamy and uniform consistency. Spread evenly on cake.