* Exported from MasterCook *

                           Lois' Carrot Cake

Recipe By     :Lois Cox of Westlake Village, Ca
Serving Size  : 8     Preparation Time :1:00
Categories    : Cakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       CAKE INGREDIENTS
 1 1/2           cups  salad oil
 2               cups  brown sugar
 4                     eggs
 2               cups  flour, all-purpose
 3          teaspoons  cinnamon
 2          teaspoons  baking soda
 3 1/2           cups  grated carrots (3 1/2  - 4 cups)
 1       (4-ounce) can  crushed pineapple -- well drained
    1/2           cup  golden raisins
 1                cup  walnuts -- chopped

                       FROSTING
 8             ounces  cream cheese -- softened
 4             ounces  butter -- softened
 2          teaspoons  vanilla
 1              pound  powdered sugar
                       Walnuts, optional -- chopped

FOR CAKE:
Cream together oil and sugar, using electric mixer or fork. Add eggs,
one at a time, mixing in-between. Mix cinnamon and baking soda with
flour and add to the oil/sugar/egg mixture. Mix well.

Fold in carrots. (From here on, use spatula or wooden spoon).

Add pineapple and as many raisins and walnuts as desired (plus or minus
above measurements).

Grease and flour two 8 or 9-inch round cake pans and pour batter evenly
into the two pans.

Bake 30-40 minutes at 350°F.

FOR FROSTING:
Using an electric mixer, blend cream cheese and butter together.

Add vanilla and mix.

Add powdered sugar. (Sometimes I find that the entire pound of sugar
creates a very sweet frosting, so I add 3/4 of the pound then add extra
little by little until desired sweetness is obtained).

Chopped walnuts can be either blended into the frosting, or added as
topping. They can be chopped extra fine and sprinkled decoratively on
top of the frosting.

Description:
 "Fantastic Carrot Cake by Lois"

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Per Serving (excluding unknown items): 1228 Calories; 74g Fat (52.8%
calories from fat); 13g Protein; 135g Carbohydrate; 4g Dietary Fiber;
156mg Cholesterol; 579mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 1 Vegetable; 1/2 Fruit; 14 Fat; 6 Other Carbohydrates.

NOTES : There is enough frosting to frost between the layers and on top,
and also on the sides if you do thin layers of frosting. If you like
lots of frosting, then double the recipe so that you can put thicker
layers everywhere!

Nutr. Assoc. : 0 0 0 0 0 0 0 26083 0 0 0 0 0 0 0 0 0 905471