How to Make a Carrot Cake
2 cups all-purpose flour
1 cup sugar
4 eggs
1 cup vegetable oil
3 cups grated carrots (four large)
1 cup walnuts, chopped
3/4 cup crushed pineapple, drained (small can)
1 cup raisins
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon vanilla
1 teaspoon salt

Preparation:

Preheat oven to 350 degree F.

Butter and flour 9 x 13 inch sheet cake pan.

In a large mixing bowl, beat eggs until light, add sugar and oil. Combine baking soda, flour and salt.

Blend in carrots, cinnamon, vanilla, walnuts, pineapple and raisins.

Pour evenly into the prepared pan. Bake for 35 to 40 minutes (cake tests done when a toothpick comes out clean). Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese icing.

Cream Cheese Icing
1 cube butter, soft
1 lb. pkg. powdered sugar
8 ounce package of cream cheese, softened
1 teaspoon vanilla

Combine butter, cream cheese and vanilla, mixing well. Gradually add powdered sugar, beating well until smooth. Spread on cooled cake.