1 1/2 c. vegetable oil
1 1/2 c. sugar
4 eggs, well beaten
3 c. grated carrots
2 c. unbleached flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground allspice
1 c. chopped pecans
1 c. raisins
1 tsp. vanilla

FROSTING:

1/2 c. butter, melted
1 (8 oz.) softened cream cheese
2 c. powdered, sifted sugar
1 tsp. vanilla

Cream oil and sugar. Add eggs and carrots, and mix well. Mix dry ingredients. Add flour mixture to carrot mixture, a small amount at a time, beating well. When blended add pecans, raisins and vanilla. Pour into a 10 x 14 inch greased and sugared pan and bake at 325 degrees for 1 hour. Cool slightly before frosting.