Razzle Dazzle Carrot Cake

4 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups finely grated carrots
1 1/2 cups raisins
1 cup chopped walnuts

Cream Cheese Frosting
8 oz cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
2-3 teaspoons milk

Heat oven to 350°s. Grease a 10 inch tube pan or 12 cup fluted tube pan.

Beat egg, sugar, oil and vanilla in mixing bowl until light and fluffy.

Combine flour, cinnamon, baking soda and salt. Add to egg mixture, mix well.

Stir in carrots, raisins and walnuts.

Pour batter into pan. Bake 1 hour or until done.

Cool 10 minutes. Remove from pan and cool completely.

Combine all frosting ingredients, blend until smooth. Spread on top of cake.

Makes 12 servings.


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