HOLLY'S MOUNTAIN CARROT CAKE
½ CUP VEGETABLE OIL
1 ½ CUPS SUGAR
4 EGGS, WELL BEATEN
3 CUPS GRATED CARROTS
2 CUPS UNBLEACHED FLOUR
½ TSP SALT
2 TSP BAKING SODA
2 TSP GROUND CINNAMON
2 TSP GROUND ALLSPICE OR NUTMEG
1 CUP CHOPPED WALNUTS
1 CUP RAISINS
1 TSP VANILLA EXTRACT
CREAM OIL AND SUGAR. ADD EGGS AND CARROTS, AND MIX WELL. MIX DRY INGREDIENTS IN SEPARATE BOWL. ADD FLOUR MIXTURE TO CARROT MIXTURE A SMALL AMOUNT AT A TIME, BEATING WELL. ADD WALNUTS, RAISINS AND VANILLA. GREASE AND SUGAR A 10 X 14-INCH BAKING PAN. POUR MIXTURE INTO PAN. BAKE AT 325 DEGREES FOR 1 HOUR. COOL SLIGHTLY BEFORE FROSTING.
FROSTING:
½ CUP MARGARINE
1-8 OZ PKG CREAM CHEESE, SOFTENED
2 CUPS SIFTED POWDER SUGAR
1 TSP VANILLA EXTRACT
COMBINE MARGARINE AND CHEESE WITH SUGAR AND BEAT WELL. ADD VANILLA, MIX WELL AND SPREAD ON COOLED CAKE.
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