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

Mix dry ingredients, add Wesson oil and stir. Add eggs one at a time. Add carrots and nuts. Bake in 3 (9 inch) layer pans at 350 degrees, about 25 to 30 minutes.

Icing for Carrot Cake:
8 oz. pkg. cream cheese
1 stick butter
1 box powdered sugar
2 tsp. vanilla

Blend, spread on cool cake.