Carrot Cake with Cream Cheese Icing

3 cups grated carrot
1 ½ cups flour
2 t baking powder
½ - 1 t baking soda
1 t salt
2 t ground cinnamon
4 eggs
2 t vanilla extract
1 c brown sugar packed
½ c sugar
1 ¼ oil
1 c walnuts finely chopped
½ c raisins


Cake Directions
Step 1: Preheat oven to 350°F. Prepare 11 X 8 rectangular baking pan by lining with non-stick parchment and grease.

Step 2: Grate carrots and set aside.

Step 3: Sift flour, baking soda, baking powder, salt, and cinnamon into a large mixing bowl.

Step 4: Beat eggs with electric mixer. Add vanilla, all sugar, and oil and mix until well incorporated.

Step 5: Slowly add the flour mixture and beat until well mixed.
Add the carrots, walnuts and raisins and fold into the mixture.

Step 6: Pour the mixture into prepared pan and bake in pre-heated oven until cake springs back when touched lightly. About 40 – 45 minutes.

Step 7: Remove from oven and allow to cool for 10 minutes.
Remove the cake from the pan and remove the parchment paper carefully.

Ingredients For frosting
8 oz. cream cheese
1 stick butter (allow to warm up from refrigerator)
3 cups powdered sugar
2 tsp. vanilla
1 c. chopped walnuts (optional)

In a mixing bowl gradually beat the cream cheese, butter, and sugar until creamy. Stir the vanilla and chopped walnuts in by hand. When the cake is cool top the cake with the icing. You can wait until after the cake is iced then add the walnuts.