1 c. granulated sugar
1 c. salad oil
4 eggs, beaten
1 c. all-purpose flour
1 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. grated raw carrots
1 1/2 c. peeled grated apple
1 c. golden raisins
1/2 c. chopped nuts

Combine sugar, salad oil and eggs. Beat until slightly thickened. Sift dry ingredients together and combine with egg mixture. Add carrots, raisins, apples and nuts; stir until blended.

Turn into a greased and floured 9 x 13 x 2 inch pan or two 9 inch round pans. Bake for 35-40 minutes at 350 degrees F. Frost with cream cheese frosting. Cake can be frozen. Serves 12.

CREAM CHEESE FROSTING:

4 oz. (125 g) pkg. cream cheese, softened
1/4 c. butter, room temperature
1 c. icing sugar
1/2 tsp. vanilla