SUPER MOIST CARROT CAKE

 
1 cup granulated sugar
1 cup light brown sugar
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots (4 huge)
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup chopped walnuts
1/2 cup raisins
 
In a large bowl combine first seven ingredients. Add carrots, oil, eggs, and vanilla,
beating for 2-3 minutes on medium.

Stir in nuts and raisins. Pour into a greased and floured 13 x 9 inch baking pan.
Bake in a 325 oven for 50 to 60 minutes. Cool on rack. Frost with cream cheese frosting.
Refrigerate till serving.

 
CREAM CHEESE FROSTING

3 ounce package cream cheese, softened

1/4 cup butter, softened
1 tsp vanilla
1 1/2 cups of confectioner's sugar
 
In a large mixing bowl beat together cream cheese, butter and vanilla till light and fluffy.
Gradually add sugar, beating till smooth
Spread over cooled cake.