Carrot Cake

Some cakes get better with a little age, so as I'm leaving three days before Susan's birthday I offered to make her the carrot cake she wanted. This is slightly different from the recipe my mom used for my wedding cake which included 2 c coconut,  1 large, drained can of crushed pineapple and 2 tsp vanilla instead of any nutmeg. Ah, yes, and the oil was more, the eggs and the carrots were fewer and the chemistry was different, but that's not for this post...

2 c flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 c finely shredded carrots
1 c cooking oil
4 eggs
1/2 c chopped walnuts
1/2 c raisins (preferably white)

Sift together dry ingredients. Add oil and eggs and beat on medium speed for 2 minutes. Stir in walnuts and raisins.

Bake at 325 for 50 to 60 minutes

Let cool and top put layers together with 1/2 cream cheese frosting, saving the other half for the top layer.

Cream Cheese Frosting

Beat until smooth and fluffy:


3 oz. cream cheese
1/2 stick butter, softened
2 c powdered sugar
1/2 tsp vanilla

Happy Birthday, Susan! You've gotten lovelier every year!