- 1 1/2 cups [375 mL] vegetable oil
- 1 1/2 cups [300 g] sugar
- 4 eggs, well beaten
- 3 cups [750 mL] grated carrots
- 2 cups [280 g] unbleached flour
- 1/2 teaspoon [2.5 mL] salt
- 2 teaspoons [10 mL] baking soda
- 2 teaspoons [10 mL] ground cinnamon
- 2 teaspoons [10 mL] ground allspice
- 1 cup [250 mL] chopped pecans
- 1 cup [250 mL] raisins
- 1 teaspoon [5 mL] vanilla extract
Frosting
- 1/2 cup [115 g] margarine, melted
- 1 [8-ounce / 227-g] package cream cheese, softened
- 2 cups [500 mL] sifted icing sugar
- 1 teaspoon [5 mL] vanilla extract
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- Cream oil and sugar.
- Add eggs and carrots; mix well.
- Mix together flour, salt, baking soda, cinnamon and allspice.
- Add flour mixture to egg/carrot mixture, a small amount at a time, beating well.
- When blended, add pecans, raisins and vanilla.
- Pour into a 10 x 14-inch [25 x 36-cm] greased and sugared pan.
- Bake at 325°F [160°C] for 1 hour.
- Cool slightly before frosting.
Frosting
- Combine margarine, cream cheese and icing sugar; beat well.
- Add vanilla extract, mix well.
- Spread lon cooled cake.
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