Carrot Cake

This recipe came from my husband's grandmother but I've revised it a tad and is the best carrot cake I've had to date. I personally like to add raisins, but my husband doesn't like them so we leave them out and it's still awesome!

• Ready In: 50 mins
• Yields: 1 cake

Ingredients

• cake

• 2  cups sugar
• 1 1⁄2 cups  vegetable oil
• 4  eggs
• 2  teaspoons vanilla
• 2  cups flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 3  teaspoons cinnamon
• 3  cups  grated carrots (peeled)

• frosting

• 1⁄2 cup butter (softened to room temp)
• 1  lb powdered sugar
• 8  ounces cream cheese (softened to room temp)
• 1  cup  chopped  nuts (I use pecans)

Directions

1. Cake: Combine sugar, oil, eggs, and vanilla in large bowl. In medium bowl combine flour, baking soda, salt, and cinnamon. Mix with fork and slowly add this mixture to sugar/oil mix. Mix in carrots by hand. Bake in greased/floured pan or line with wax paper at 350 for approximately (40 min = 2 round pans or 30 min = 3 round pans) Note: this can also be made in 13x9 pan, but I didn't keep track of my bake time.
2. Cream Cheese Frosting: With mixer on low combine cream cheese and butter (softened to room temp) and slowly add 1- 1 lb box of Domino powdered sugar. Increase mixer speed if needed. Add nuts after mixture is frosting-like consistency and hand mix or use mixer. Spread on each layer of cake after cake is cooled.