1 c. sugar
1 c. cooking oil
3 eggs
1 c. chopped walnuts
2 c. shredded raw carrots
1 c. raisins
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Combine sugar and oil; add eggs, one at a time. Beat well. Sift all dry ingredients and blend well to first mixture. Fold in carrots and walnuts. Bake at 300 degrees for 1 hour or until done in 9 x 13 inch pan.

FROSTING:

4 oz. cream cheese
1 1/2 c. confectioners' sugar
1 tsp. vanilla
1/8 c. butter

Beat all ingredients together until smooth. Frost cake and refrigerate for 1/2 hour before serving.