CAKE:

2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup coffee flavored liqueur
4 eggs
3 cups sifted all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups shredded carrots
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350°F.

In a large bowl, combine sugar, oil, liqueur, and eggs. Using high speed of an electric mixer, beat 3 minutes. In a medium bowl, sift flour, baking powder, cinnamon, and salt. Add dry ingredients to sugar mixture; beat until well blended. Stir in carrots, walnuts, and raisins. Pour batter into 2 greased and floured 9-inch cake pans.

Bake at 350°F 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack.

FROSTING

6 cups sifted confectioners' sugar (about 1 1/2 boxes)
2 (8 oz. ea.) pkgs. cream cheese, softened
1 cup (2 sticks) butter, softened
1 cup finely chopped walnuts

Combine first three ingredients in a large bowl; beat until smooth.

Reserving 1 1/2 cups frosting, spread remaining frosting between layers and on sides and top of cake.

To decorate cake, sprinkle walnuts on top of cake. Spoon reserved frosting into a pastry bag fitted with a small star tip. Pipe stripes of frosting 1-inch apart on top of cake in a lattice design. Pipe a decorative border around top and bottom edges of cake.

Store in airtight container in refrigerator.

Makes about 16 servings.

Submitted by: Rebecca Walsh