2 c. all-purpose flour
2 c. sugar
1/2 c. walnuts or pecans
1/3 c. raisins
1 tsp. baking soda
1 tsp. baking powder
1 c. vegetable oil
4 eggs
4 c. carrot pieces

Preheat oven to 350 degrees. Grease a 13"x9" pan. Combine flour, sugar, baking powder, baking soda, nuts and raisins in a mixing bowl. Put oil, eggs and carrot pieces in a blender. Cover and process and grind 3 to 4 cycles or until finely grated. Add to dry ingredients. Mix well. Pour into prepared pan. Bake for 55 to 60 minutes. Frost while warm with creamy glaze.

CREAMY GLAZE FOR CARROT CAKE:

1 tbsp. light cream
2 oz. softened cream cheese
1 tsp. vanilla extract
1 tbsp. softened butter
1/4 tsp. salt
1 1/2 c. confectioners' sugar

Put all ingredients except confectioners' sugar in blender. Cover and whip until smooth. Add 1 cup confectioners' sugar and blend until smooth. Add remaining sugar and continue to blend until smooth.

Use as a glaze for your favorite cakes and sweet rolls. Yield: 3 to 4 cups.