3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
1/2 c. coarsely chopped nuts
2 c. sugar
1 1/2 c. corn oil
1 tsp. vanilla
4 eggs
3 c. finely grated carrots

Sift together the flour, baking powder, baking soda, cinnamon, and salt. Mix together the raisins and walnuts. Use 2 tablespoons of sifted flour mixture and toss with raisins and walnuts.

In a large mixing bowl beat together the sugar, oil, and vanilla. Thoroughly beat eggs and add to mixture. Stir in dry ingredients; add carrots and stir until smooth. Add raisins and walnuts. Bake in greased angel-cake pan or oblong 9x13 pan at 350 degrees until top springs back, around 1 hour.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
2 tbsp. light corn syrup
2 1/4 c. sifted confectioners sugar
1/2 tsp. vanilla

In a medium mixing bowl stir together the cream cheese and corn syrup until blended. Gradually stir in the sugar, then the vanilla, keeping smooth. Makes enough frosting for the top of carrot cake.