1 c. vegetable oil
4 eggs
1 tsp. salt
1 1/2 tsp. cinnamon
3 c. grated carrots
1 tsp. vanilla
2 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. pumpkin pie spice
1 c. raisins
Cream Cheese Frosting

Mix together thoroughly oil, sugar and eggs. Sift together flour, salt, soda, cinnamon and pumpkin pie spice; set aside 1/2 cup. Mix flour with egg mixture. Stir in carrots. Dust raisins with reserved flour; add to cake mixture. Stir in vanilla and blend. Spoon batter into greased 9 x 14 inch baking pan. Bake at 350 degrees for 30 minutes or until cake starts to shrink away from the pan and tests done. Cool slightly. Frost with thin layer of cream cheese icing while cake is still warm. When cake is completely cool, frost with remaining icing. Note: Cake may be baked in two 8 inch round layer cake pans or two 8 x 4 1/2 inch loaf pans.