Old-Fashioned Extra-Moist Carrot Cake

Everyone who has this declares it's the best ever. My mom clipped it from a newspaper! Using pre-grated carrots is a time- and arm-saver.

subheading: Cake:

4 eggs, well beaten

3 c grated carrots

2 c sugar

1 tsp vanilla

1 ¼ c cooking oil

½ tsp salt

1 tsp ground cinnamon

2 c all-purpose flour

1 tsp baking powder

2 tsp baking soda

½ c raisins

½ c pecans

subheading: Cream Cheese Frosting:

1 16 oz. pkg powdered sugar

1 8 oz. pkg cream cheese, softened

½ c butter, softened

1 tsp vanilla

Preheat oven to 350°.

Combine eggs, carrots, sugar, vanilla, and oil in a large bowl. Combine remaining ingredients in a small bowl, then mix into wet ingredients.

Spoon into greased and floured cake pan(s).

Bake 30 minutes or until a toothpick inserted in center comes out clean.

While baking cake, cream all frosting ingredients until well blended.

Spread frosting between layers and on top of cake while still warm.

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