2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. Wesson oil
4 eggs
3 c. grated carrots

I use bleached flour.

Sift dry ingredients into bowl; add sugar and Wesson oil. Mix well. Add eggs, one at a time, beating after each addition. Fold in carrots. I also put in about 1 cup chopped walnuts and 3/4 cup raisins.

Bake in 3 greased cake pans or 1 (9 x 13) loaf pan at 325 degrees for about 30 minutes or until done. I grate carrots by hand; they seem to be better in the cake than when done in the food processor.

CARROT CAKE ICING:

8 oz. pkg. cream cheese
1 (1 lb.) box powdered sugar
1 stick butter
1 tsp. vanilla

Melt butter; add to cream cheese in mixer. Add sugar and vanilla; mix until smooth and light.

This frosting is enough for a 3-layer cake and half of this recipe frost a cake in 9 x 13 pan.