Mix and set aside:

1 c. whole wheat flour
1 c. white flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 1/2 tsp. baking soda

Cream:

1/2 c. butter
2 c. sugar

Beat until fluffy.

Add:

1/2 c. vegetable oil
4 extra lg. eggs (at one time)

Stir in 2 teaspoons of vanilla. Fold in dry ingredients and 1 pound grated carrots, 1 teaspoon lemon rind and 1/2 cup raisins (optional). Bake in 2 greased and floured 9 inch round pans at 350 degrees for 25-30 minutes. Cool 10 minutes and remove form pans.

CREAM CHEESE FROSTING:

1 lb. cream cheese
3/4 c. butter

Add 4 cups of 10x sugar gradually then 1 teaspoon vanilla extract and 1 teaspoon lemon juice.