| 1 Cup | Flour |
| 1 Cup | Sugar |
| 1 Tsp | Baking Soda |
| 1 Tsp | Cinnamon |
| 1 Tsp | Cloves |
| 1 Tsp | Nutmeg |
| 1 Tsp | Vanilla |
| 2 | Eggs |
| 1/2 Cup | Olive Oil or Butter |
| 1/2 Cup | Raisins |
| 2 Cups | Carrots, peeled and grated |
1) Combine flour, sugar, baking soda, cinnamon, cloves and nutmeg.
2) In a large bowl, blend eggs with an electric mixer until light and fluffy.
3) Gradually add oil into eggs. Add flour mixture to egg mixture, along with vanilla. Blend until smooth.
4) Stir in raisins and carrots. Combine thorougly. Pour batter into lightly greased cake pan and bake at 350 F for 1 to 1 1/2 hours, or until knife comes out clean. Cool.
Variation: For a fluffier effect, add 1 Tsp baking powder.
Optional: Add 1/2 Cup of crushed pineapple and less water. Add walnuts or ground almonds.
2) In a large bowl, blend eggs with an electric mixer until light and fluffy.
3) Gradually add oil into eggs. Add flour mixture to egg mixture, along with vanilla. Blend until smooth.
4) Stir in raisins and carrots. Combine thorougly. Pour batter into lightly greased cake pan and bake at 350 F for 1 to 1 1/2 hours, or until knife comes out clean. Cool.
Variation: For a fluffier effect, add 1 Tsp baking powder.
Optional: Add 1/2 Cup of crushed pineapple and less water. Add walnuts or ground almonds.
Cream Cheese Icing
| 1 Pkg | Cream Cheese |
| 3 Tbsp | Butter, softened |
| 1 Tsp | Orange Peel, grated |
| 1/2 Tsp | Vanilla |
| 2 Cups | Icing Sugar |
1) Blend all ingredients together and top over cooled cake.
Buttermilk Cream Cheese Icing
| 1 Pkg | Cream Cheese |
| 3 Tbsp | Butter, softened |
| 1 Tsp | Orange Peel, grated |
| 1/2 Tsp | Vanilla |
| 1 1/4 Cup | Icing Sugar |
| 1/2 Cup | Buttermilk Powder |
1) Blend all ingredients together and top over cooled cake.
Optional: For a decorative garnish, sprinkle 1/4 Cup of coconut over frosting.
Optional: For a decorative garnish, sprinkle 1/4 Cup of coconut over frosting.
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