1. In large bowl, beat oil, flour, sugars, eggs and vanilla. 2. Add and mix in cinnamon, nutmeg, soda and salt. 3. Mix in carrots. 4. Fold/mix in pecans and raisins. 5. Pour batter evenly into greased and floured 9" cake pans. 6. Bake in 350° oven for 50-55 minutes til toothpick comes out clean. 7. Cool 5-10 minutes, turn out onto rack to cool completely. 8. For frosting: 9. Beat ingredients til smooth. 10. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake. 11. I store this in my airtight tupperware cake thingy in the refrigerator. 12. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves. ---------------------------------------------------------------------------
Nutrition
Ingredients
