Carrot Cake

Karen Sokol

3 c. sugar

3 c. flour

2 tsp. soda

1½ c. raisins

2/3 c. oil

4 eggs

6 c. hand grated shredded carrots

2 tsp. salt

2 tsp. vanilla

2 tsp. cinnamon

1 c. chopped walnuts

Mix all ingredients, beat on low for 2 minutes in mixer. Pour into 2- 9" round cake pans that have been well greased and floured. A round of parchment paper in the bottom of each pan is also a good idea. It is a heavy cake and tends to stick to the pan. Parchment paper is very helpful. If the cake batter seems too high in the cake pans, remove some. This recipe is a little generous for regular 9" cake pans. Bake at 350 degrees for about 45 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes. Then using a metal spatula, run it around the cake releasing the cake from the sides of the pan. Remove pans. Cool completely and frost.

Cream Cheese Frosting:

1-8 oz. package cream cheese

1/2 c. margarine

2 tsp. vanilla

4 to 5 c. powdered sugar

1 T. milk

This generously frosts both layers, top and sides with a little extra left over.