2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
4 eggs
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
4 c. grated carrots (4-6)
1 c. chopped walnuts
1 1/2 c. golden raisins, coarsely chopped

Sift flour, baking soda, cinnamon and salt together. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to flour mixture, mixing thoroughly. Stir in carrots, nuts and raisins. Pour batter into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 55 minutes. Cupcakes bake at 375 degrees for 20 minutes.

CREAM CHEESE FROSTING:

1 c. 10X sugar
1 (8 oz.) cream cheese
1 tsp. orange peel
1 tsp. orange juice
Whole almonds

Stir sugar into cream cheese. Mix in orange peel and juice. Beat until creamy. Frost cake and garnish with almonds.