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

Cream oil and sugar. Add eggs and carrots, mixing 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. Bake at 325 degrees for 1 hour. Cool before frosting.

FROSTING:

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

Combine butter and cheese with sugar and beat well. Add vanilla and mix well. Spread on cooled cake. Serves 12-20.