Serves: 16
Total Calories: 520

1 1/2 cups vegetable oil
2 cups granulated sugar
3 whole eggs and 1 egg white, well beaten
2 cups flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 cup chopped pecans
1/2 cup golden raisins
3 cups grated carrots

Cream-Cheese Frosting:
4 ounces (1 stick) butter or margarine
1 (8-ounce) package cream cheese
2 cups powdered sugar
2 teaspoons vanilla extract (or substitute brandy if desired)

Preheat oven to 325°. Coat 2 (9-inch) square Teflon cake pans with vegetable spray. In a large bowl, mix vegetable oil and sugar and beat well. Add the eggs and blend. Sift together the dry ingredients and add to egg mixture. Add the nuts, raisins, and grated carrots, a small amount at a time, and blend thoroughly.

Pour the batter into prepared cake pans and bake 1 hour, or until toothpick inserted into center comes out clean. Turn onto wire rack to cool. When cool, spread Cream-Cheese Frosting between layers and on the top (but not on the sides) of the cake. Finish off with some fancy swirls.

For Cream-Cheese Frosting:
Allow the butter and cream cheese to reach room temperature. Then cream butter and cream cheese and gradually beat in powdered sugar and vanilla (or brandy). Spread between layers and on top of Carrot Cake. Yields enough frosting for top and filling for 2-layer cake.

Nutritional Facts:

Serves: 16
Total Calories: 520
Calories from Fat: 286

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