2 c. sugar
1 c. salad oil
4 eggs
1 tsp. vanilla
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1 c. golden raisins
3/4 c. chopped nuts
3 c. grated carrots

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, soft
1/4 c. butter
1 tsp. vanilla
1 lb. box powdered sugar

Preheat oven to 350 degrees.

In mixing bowl cream sugar and oil. Add eggs and vanilla, mix well.

In another bowl mix dry ingredients (except nuts and raisins). Blend well. Reserve 2 tablespoons of flour mixture. Pour the rest of the dry ingredients into the egg mixture. (You might find it easier to add wet to dry. - Edit) Mix well.

In a small bowl combine nuts, raisins and reserved flour mix tossing to coat nuts and raisins, to keep them from clumping. Then stir into batter and finally stir in raisins. Pour into greased and floured 9x13 pan. Bake at 350 degrees for 45 to 50 minutes. Cool before frosting.

For cream cheese frosting: Mix all ingredients in a mixing bowl and beat until smooth and creamy. Spread over cake and you can decorate with some finely chopped nuts.