3 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
3 c. grated carrots
1 1/2 c. vegetable oil
4 eggs
2 tsp. vanilla
3/4 c. raisins
1/2 c. chopped walnuts (optional)

ICING:

8 oz. cream cheese, softened
1 tbsp. butter
1 1/2 c. confectioners' sugar
1 tsp. vanilla
Dash of salt

Preheat oven to 350 degrees. Grease and flour pan. Measure first 6 ingredients into a bowl. Add carrots, oil, eggs and vanilla. Beat 3-4 minutes on medium speed. Stir in raisins and nuts. Pour into pan (10-inch tube or bundt pan). Bake about 1 hour, test with toothpick to see if it is done. Cool 10-20 minutes in pan. Cool completely on wire rack. Ice.

ICING: Blend cheese, butter and vanilla until smooth. Stir in salt. Gradually add sugar, beating until fluffy. Drizzle on cooled cake.