2 c. sugar (raw) or 1 1/2 c. regular and 1/2 c. molasses
1 c. regular unbleached flour
1 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3 1/2 c. finely shredded carrots
1 c. canola oil
4 eggs
1 c. raisins
1 c. nuts, walnuts or pecans

Grease and lightly flour a 9x13x2 inch baking pan or two 9 x 1 1/2 inch round baking pans.

In mixer bowl, stir together flour, sugar, baking powder, soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat with electric mixer until well combined. Beat on medium speed for 2 minutes, then add raisins and nuts.

Pour into prepared pans. Bake in 325 degree oven for 55 to 65 minutes in the 9x13x2 inch pan or until cake tests done. (For two 9-inch layers, bake in 325 degree oven about 40 minutes or until cake tests done.) Cool on wire rack (remove layers from pans after cooling 10 minutes. Cool well.) Then frost with cream cheese frosting. Makes 12 servings.