Daddy's Favorite Carrot Cake


1 cup raisins

1 pound of carrots, shredded to make 4 cups

2 cups all-purpose flour, minus 2 tablespoons

2 teaspoons baking powder

1-teaspoon baking soda

Dash of salt

2 teaspoons cinnamon

1 tablespoon unsweetened cocoa powder

6 large eggs

2 teaspoons vanilla extract

1 cup brown sugar firmly packed

1-1/4 cups peanut oil

1 cup pecans finely chopped


Preheat the oven to 350 degrees. Butter three round 9in cake pans,

line them with baking lining paper or wax paper cut to fit, butter

paper, dust all over with dry bread crumbs, invert over paper and tap

out excess crumbs, then set aside. Wash carrots and grate. Set aside.

Sift together the flour, baking powder, baking soda, salt, cinnamon

and cocoa, and set aside. In large bowl of electric mixer, beat the

eggs to mix. Beat in the vanilla, sugar and oil. Then on slow speed,

add the dry ingredients and mix only until incorporated. Stir in

carrots, raisins and nuts. Divide among pans. Bake for 35 to 40

minutes until the top just spring back when gently pressed with the

fingertip. Remove from oven let stand for 2 to 3 minutes, cover each

pan with rack, turn pan and rack over, remove pan but do not remove

paper linings. They keep the cake moist. When cool, brush loose

crumbs off sides of cake and ice with Cream Cheese icing.

Cream Cheese Icing

1 (8-ounce) package cream cheese, softened

1/4 cup butter, softened

2 teaspoons vanilla

1 pound package of powdered sugar.

Geat cream cheese and butter until smooth. Blend in vanilla. Sift in powdered sugar. Gradually beat together powdered sugar and mixture.