Carrot Cake

From Colorado Cache, 1978

I do not have a picture of carrot cake, yet

1 ½ cups vegetable oil

1 ½ cups sugar

4 eggs, well beaten

3 cups grated carrots

2 cups unbleached flour

½ teaspoon salt

2 teaspoons soda

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 cup chopped pecans

1 cup raisins

1 teaspoon vanilla extract

Preheat oven to 325 F, 160 C.  Grease and sugar a 10 by 14 inch pan.

Cream oil and sugar. Add eggs and carrots and mix well. Mix dry ingredients. Add flour mixture to carrot mixture, a small amount at a time, beating well. When blended add the pecans, raisins and vanilla. Pour into the pan and bake for about an hour. Cool a little before frosting.

Frosting:

½ cup butter, melted

1 8-ounce package cream cheese (I use 200 grams Labne)

2 cups sifted powdered sugar (icing sugar)

1 teaspoon vanilla extract

Combine melted butter and cheese with sugar and beat well. Add vanilla and spread on the cooled cake.