1 1/2 c. sugar
1 1/2 c. vegetable oil
4 eggs
2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
3 c. shredded carrots (a little less than 1 lb.)
1 c. walnuts, chopped
1/2 c. raisins

Preheat oven to 325 degrees. Beat sugar and oil together in large bowl. Add eggs and beat well. In separate bowl sift together flour, baking soda, baking powder and cinnamon and add to the egg sugar mixture. Stir well. Add carrots, nuts and raisins. Bake in greased 9 x 13 inch pan for about one hour or until knife inserted in center comes out clean. Let cool completely before frosting.

CREAM CHEESE ICING FOR CARROT CAKE:

1 (4 oz.) cream cheese, softened
1 c. confectioners sugar
1/4 c. butter, room temperature
1 tsp. vanilla

Mix cream cheese, confectioners sugar and butter in medium bowl until smooth and fluffy. Add vanilla and mix well until well-blended and smooth. Spread on cooled cake. Refrigerate if kept more than one day.