3 c. shredded carrots
4 eggs
1 c. granulated sugar
1 c. dark brown sugar
1 c. vegetable oil
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 c. raisins
3/4 c. chopped pecans/walnuts
1 tsp. vanilla

Beat room temperature eggs well and add oil. Sift dry ingredients and combine with egg mixture. Fold in grated carrots, vanilla, nuts and raisins.

Pour into 3 well greased and floured 9 inch round tins. Bake at 350 degrees for 35 minutes or until cake tester comes out clean. Cool 5 minutes, then remove from pan.

FROSTING:

1 lb. confectioners' sugar
1/4 lb. butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Blend well. Frost 3 layers and sides.