VERA'S CARROT CAKE

VERA FREEMAN

10,500 calories (including frosting)

1 1/4 cups oil
2 cups sugar
4 eggs
2 cups flour
1 pound grated carrots
2 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 1/2 teaspoons vanilla
1/2 cup chopped nuts (coat with 1/2 tablespoons flour)
1/2 cups chopped raisins (coat with 1/2 tablespoon flour)


Preheat oven to 325 degrees.  Grease and flour two 8" or 9" cake pans.  Beat together the oil, sugar and eggs.  Add sifted flour, soda, salt and cinnamon. Beat 2 minutes at medium speed.  Add vanilla, carrots and blend.  Stir in nuts and raisins.  Pour into cake pans and bake 45 to 50 minutes.  Check doneness of cake with a toothpick.  (Check at 40 minutes if using a 12 inch pan.)

FROSTING

1/4 pound butter (at room temp.)
8 oz cream cheese (at room temp.)
1 pound powdered sugar
1 teaspoon vanilla


Put all ingredients in food processor for 30 seconds.  Add milk for proper consistency (if necessary).