3 c. unsifted flour
2 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 1/4 c. corn oil
1/2 c. raisins
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
4 eggs
3 c. grated carrots, packed lightly
1/2 c. chopped nuts

FROSTING:

1/4 c. soft butter
2 c. confectioners' sugar
4 oz. cream cheese, softened
1 tsp. vanilla

Stir dry ingredients together. Make well in center and add oil, eggs and vanilla. Beat until smooth. Add carrots, raisins and nuts. Bake at 350 degrees in greased 10 inch angel cake pan for 1 hour and 15 minutes, or in a 9 x 13 inch greased pan for 45 to 50 minutes.