Carrot Cake

3 cups flour
3 eggs, beaten
2 cups carrots, peeled and shredded
2 cups sugar
1 cup oil
1 cup raisins
1 cup walnuts, crushed
1 (6 oz.) can crushed pineapple, drained
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

1. In large bowl, mix oil and sugar together.
2. Add eggs, carrots, and pineapple.
3. In separate bowl, mix all dry ingredients.
4. Add dry ingredients to sugar mixture.
5. Add vanilla, nuts, and raisins. Stir until combined.
6. Bake in greased 9 X 13 baking dish on 350 degrees for 40 to 45 minutes or until toothpick come out clean. (If baking mini bundts or cupcakes, decrease time to 20 to 25 minutes.)
7. Frost with cream cheese frosting.

Cream Cheese Frosting

3 cups powdered sugar
1/4 cup butter, softened
4 oz. cream cheese, softened
1 teaspoon vanilla

Mix all ingredients in medium bowl until smooth. Frost cooled cake and refrigerate until ready to serve.

This cake is decidedly better the second day, because the flavors develop and the frosting thickens. This is my Grandmother's classic carrot cake recipe.Bundt cakes are the bomb. Go ahead and add copious amounts of cream cheese piped in the middle and top.

Serves 8