Carrot Cake

When we moved to Rockland county almost thirty years ago, we were invited to dinner by a woman who baked a most delicious Carrot Cake. I could not resist asking for the recipe and Susan Schwartz is the person to thank for this delicious cake. It is my niece Marcia's most favorite "birthday cake". You can prepare it, and freeze the icing and the cake separately. Defrost both, ice the cake and enjoy!

INGREDIENTS
for the batter:

• 2 cups sugar
• 2 cups flour
• 2 tsp baking soda, 2 tsp cinammon, 1 tsp salt combined together
• 11/2 cup corn oil ( may use vegetable)
• 4 large eggs (room temperature)
• 3 cups finely grated carrots (just less than 1 lb)
• 1 cup chopped walnuts
• 1/2 cup raisins

DIRECTIONS

• Spray PAM and flour a 12 cup bundt pan
• Beat eggs, and add sugar to combine
• Alternate flour,baking soda, cinammon, and salt combination with the corn oil to mix the batter
• On a slow speed add the carrots, walnuts and raisins until blended
• Pour into the bundt pan
• Bake at PREHEATED 350 degree oven for 55 minutes -1 hour

INGREDIENTS

(for the icing)

• 1 stick unsalted butter at room temperature
• 8 oz package of cream cheese at room temperature
• 3 tsp vanilla
• 1/2 box Confectioner's sugar
• 1 cup chopped walnuts

DIRECTIONS

• Cream butter with cream cheese until combined in a food processor with a metal blade, using a pulsing motion
• Add the rest of the ingredients, and pulse until smooth
• NOTE: You can freeze this icing. It usually makes enough for two cakes.