1 (10 oz.) pkg. carrot nuggets frozen in butter sauce
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1 c. + 2 tbsp. vegetable oil
4 eggs
1 c. raisins

Grate carrots or place in blender. Sift and mix all dry ingredients. Add oil and beat. Add eggs, one at a time, beating until creamy. Stir in carrots and raisins. Grease pan. Bake at 350 degrees for 45 minutes to 1 hour until leave side of pan.

CARROT CAKE FROSTING:

1 c. butter
2 pkgs. Philadelphia cream cheese
3 1/2 c. powdered sugar
1 tsp. vanilla flavor
1 c. chopped walnuts

Cream butter and cheese; add sugar, beat until creamy. Add flavor and spread.