Debbie McG's Carrot Cake

Mmmmm...  Made from scratch, moist, and hey, it has 3 cups of shredded carrots, so I think each piece counts as a vegetable serving.  :)

Debbie McG’s Carrot Cake                                                                         

Mix:

2 c sugar

1 ½ c oil

4 eggs

Sift together:

2 c flour

2 tsp soda

1 tsp salt

4 tsp ground cinnamon

1 tsp ground cloves

Blend these mixtures together well, then add:

1 tsp vanilla

3 c shredded carrot

1 c raisins

1 c pecans (broken)

Grease and flour 13" x 9" pan.  Bake at 350º for 50 to 60 minutes.  Cool before frosting.

Cream Cheese Frosting

Soften then blend:

1 8 oz pkg cream cheese

1/4 c butter

Add and mix well:

dash of salt

1 tsp vanilla

1 lb powdered sugar (sifted)

My notes:  Certain family members are not fans of raisins, so they were omitted without any complaints...the raisins, not the family members.  :)

I was in a time crunch, so instead of grating the carrots, I just put baby carrots in my food processor and pulsed/chopped till they were the consistency I wanted.  I didn't even bother with the grating blade...chopper was so much easier and worked great.  Oh, and I didn't sift the powdered sugar either, and it was perfect anyway.