1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
3 med. carrots (1 1/2 c. grated carrots)
2 eggs
1 c. sugar
3/4 c. salad oil
2 tsp. vanilla
1/2 - 1 c. raisins
1/2 c. walnuts

Mix flour, cinnamon and salt; set aside. Grate carrots, chop walnuts; set aside. Place eggs, sugar and oil in bowl. Mix well. Add flour, scrape mixture from sides of bowl. Add vanilla, grated carrots and nuts. Blend.

Pour batter into well greased 8x12 inch baking pan or 2 (8 inch) pans or 1 ring mold pan, which I use. Bake 325 degrees, 35-40 minutes. Sprinkle with powdered sugar or cover with cream cheese frosting.

CREAM CHEESE FROSTING:

1 stick butter
1 (3 oz.) cream cheese (lite can be used)
1 lb. confectioners' sugar
1 tsp. vanilla extract

Combine all ingredients and mix or process in food processor. Spread over cooled carrot cake. Double recipe and store in Tupperware for months.