Carrot Cake
Preheat oven to 350. Mix and set aside:2 ¼ c flour
4 t cinnamon
1 t salt
Beat
4 eggs
and gradually add
2 c sugar
beating until yellow. Add to dry ingredients. Add
1 ½ c oil
and mix. Then add:
1 ½ c shredded carrots (~ 3 large carrots)
Then add:
3 oz chopped walnuts (optional)
6 oz raisins
Bake in greated 13" x 9" pan at 350 for 45 minutes. This cake is best when moist so knife should not come away clean when testing. Ice with cream cheese frosting.