(Prep time 20 minutes)
1.5 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups (about 5 medium) shredded carrots (5 carrots)
1 cup chopped walnuts
1 cup chopped pecans (optional)
1 cup raisins (optional)

Directions
Step 1) Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
Step 2) In large bowl, beat sugar, oil & eggs with electric mixer on low for 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and the salt; beat on low speed 1 minute. Stir in shredded carrots and nuts. Pour into pan(s).
Step 3) Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Cream Cheese Frosting (ingredients)
1 package (8oz) of cream cheese, softened
1/4 cup butter/margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Frosting (directions) 
Step 1) Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Step 2) Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake generously or fill and frost 8- or 9-inch round layer cakes. Store in refrigerator.
* Notes – The cream cheese will spoil if left out so you’ll need to refrigerate the frosted cake and any left over frosting you may have.