Carrot Cake | Recipe Share

1960's Carrot Cake Recipe
2 cups sugar
1 1/2 cup canola oil
4 eggs
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 cups shredded carrot
1 cup chopped walnuts
1 cup raisins
Mix sugar, oil and eggs all together. Add flour, cinnamon, salt and baking soda. Fold in nuts, raisins and shredded carrots. Place batter in 2 (9 inch) cake pans sprayed with cooking spray and flour. Bake in preheated oven 325 for 45 minutes.
Cream Cheese Frosting
2 (8oz) cream cheese at room temp
1/2 cup butter at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
Using electric beater, whip all ingredients until light and fluffy. Frost cake.

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