More Carrots

It occurred to me that I actually have two great carrot recipes. This one is a cake. A truly yummy cake, very caloric cake We use this one as our traditional birthday cake and it is always a hit! I got it from my Mrs. Field's cook book (which I sadly forget in the grocery cart one day-yeah for the internet.

2 1/2 all purpose flour
2 TB baking soda
1/4 tsp salt
2 tsp cinnamon

1 1/2 cups butter
cream cheese
1/2 crushed pineapple
1 cup raisins
3 large eggs
3 cups grated carrots
1 cup brown sugar
1 cup white sugar
2 tsp vanilla extract
1 cup chopped walnuts

preheat oven to 350, grease two 9 inch baking pans.
In large bowl mix flour, cinnamon, baking soda, salt and sugars. Add butter, one egg and vanilla, mix with electric mixer on low, then increase to medium and beat for two minutes. Scrap and add remaining eggs and beat until mixed. Add pineapple, carrot, raisins and walnuts until mixed.
Pour into pans and bake for 60 mins until tooth pick is clean. Cool for 10 mins and remove from pans.

Icing
1 16 oz pack of cream cheese softened
3 cups icing sugar
1/2 cup butter softened
2 tbs extract vanilla
lemon juice 1 tbs

Mix cream cheese and butter until smooth, add vanilla and lemon, mix and scrap sides. Gradually add the sugar mixing on low until smooth. Ice one layer, then put second layer on top and continue icing.