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Cover Mountain Carrot Cake

Source of Recipe


From "Colorado Cache Cookbook"



List of Ingredients



• 1½ cups vegetable oil
  
• 1½ cups sugar
  
• 4 eggs, well beaten
  
• 3 cups grated carrots
  
• 2 cups unbleached flour
  
• ½ tsp salt
  
• 2 tsp soda
  
• 2 tsp ground cinnamon
  
• 2 tsp ground allspice
  
• 1 cup chopped pecans
  
• 1 cup raisins
  
• 1 tsp vanilla extract
  
• .
  
• -- Frosting --
  
• ½ cup margarine, melted
  
• 1 (8-ounce) package cream cheese, softened
  
• 2 cups sifted powdered sugar
  
• 1 tsp vanilla extract
  






Instructions



1. Cream oil and sugar. Add eggs and carrots, and mix well. Mix the dry ingredients; add flour mixture to carrot mixture, a small amount at a time, beating well. When blended, add pecans, raisins and vanilla. Pour into a 10x14-inch greased and sugared pan.
   
   
2. Bake at 325 degrees (F) for 1 hour. Cool cake slightly before frosting.
   
   
3. For the frosting:
   Combine margarine and cream cheese with sugar and beat well. Add vanilla; mix well. Spread on cooled cake.
   
   Makes 12 to 20 servings.
   
   Travels well; gets eaten quickly!