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Carrot Cake

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Carrot Cake

2 cups flour, sifted
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. Salt
2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 lb. carrots, peeled and grated
1 cup pecans, chopped
1 cup raisins

Preheat oven to 350°F. Sift flour, baking powder, cinnamon, baking soda, and salt together and set aside. Beat sugar into oil. Blend dry ingredients with oil and sugar. Add eggs one at a time, mixing well after each egg. Fold in carrots, pecans, and raisins. Pour into a lightly oiled 10-inch tube pan. Bake about 1 hour 10 minutes.

8 oz. cream cheese, softened
2 sticks of butter, softened
1 3/4 cups to 2 3/4 cups powdered
sugar, sifted
1 tsp. vanilla

Mix together well. Spread over cooled cake.

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1 comment

1 Carol { 04.11.16 at 5:40 pm }

Hope this works.

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