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Enjoy this recipe from Hometown Favorites.
Submitted by: Peggy Donnally
from Toledo, OH
2 c. all-purpose flour
2 c. sugar
1-1/2 t. baking soda
2-1/2 t. cinnamon
1 T. pumpkin pie spice
1 c. oil
2-1/2 t. vanilla extract
3 eggs
1 c. raisins
1 c. chopped walnuts
3 c. carrots, grated
Frosting:
8-oz. pkg. cream cheese
1 stick margarine
1-1/2 t. vanilla extract
16-oz. pkg. powdered sugar
In a large bowl and by hand, mix together dry ingredients. Stir in oil and vanilla. Add eggs. Fold in raisins, walnuts and carrots. Pour mixture into 3 ungreased, 8" round cake pans. Bake at 350 degrees for 25 to 30 minutes; cool before frosting. For Frosting: With electric mixer, beat cream cheese and margarine. Add vanilla. Stir in powdered sugar and mix well. Frost cooled cake between each layer, then sides and top.Makes 12 servings. | |
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In a large bowl and by hand, mix together dry ingredients. Stir in oil and vanilla. Add eggs. Fold in raisins, walnuts and carrots. Pour mixture into 3 ungreased, 8" round cake pans. Bake at 350 degrees for 25 to 30 minutes; cool before frosting. For Frosting: With electric mixer, beat cream cheese and margarine. Add vanilla. Stir in powdered sugar and mix well. Frost cooled cake between each layer, then sides and top.Makes 12 servings. |
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