2 c. sugar
4 eggs
1 1/4 c. oil
1 tsp. vanilla
1 c. golden raisins
3 c. grated raw carrots
2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1 c. nuts

Combine all dry ingredients. Pour in oil; add eggs. Mix well; then beat at medium speed for 3 to 4 minutes. By hand, blend in vanilla and carrots. Pour into greased and floured cake pans or pan. Bake at 375 degrees for 35 to 45 minutes.

ICING:

2 tbsp. butter
1 sm. Philadelphia cream cheese (4 oz.)
1 tsp. vanilla
2 c. powdered sugar

Cream together butter and cream cheese. Add vanilla and beat. Add powdered sugar small amount at a time and beat after each addition. Sometimes I use fewer nuts and add one 8 ounce can of drained pineapple.