 | | Directions | CAKE:
- Preheat oven to 350°.
- Peel and grate carrots and set aside.
- In a large bowl, add flour, baking powder, baking soda, salt, cinnamon and sugar. Stir until combined.
- In a medium bowl, slightly beat eggs, oil and vanilla.
- Add egg mixture to the flour mixture.
- Stir until combine.
- Add carrots, raisins and nuts, stir until combined.
- Spray pan with nonstick cooking spray.
- Pour into a prepared pan and bake 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool completely before adding the frosting.
FROSTING:
- In a bowl, beat together cream cheese, butter, vanilla and powdered sugar with an electric mixer until smooth.
- Frost cooled cake.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9x13 baking pan
Servings: 12
|  | | Ingredients | | - | | CAKE: |
| - | | 1 1/3 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 1/2 cups sugar |
| - | | 1 cup canola oil |
| - | | 1 1/2 teaspoons vanilla extract |
| - | | 3 eggs |
| - | | 3 cups carrots |
| - | | 1/2 cup raisins |
| - | | 1/2 cup walnuts - chopped, or favorite nut |
| - | | FROSTING: |
| - | | 6 ounces cream cheese - softened |
| - | | 1/3 cup butter - softened |
| - | | 2 cups powdered sugar |
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