THE BUTTERY THEATRE RESTAURANT'S CARROT CAKE

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 (8 ounce) can peaches, with the juice
2 cups shredded carrots
1/2 cup raisins

Heat oven to 375 degrees. Grease and dust with flour two 9-inch cake pans.

Beat together sugar, oil, eggs, and vanilla.

Sift together flour, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into egg mixture with a wooden spoon.

Drain peaches, pouring juice into cake batter. Chop peaches into 1/2-inch or so pieces. Stir into cake batter with a wooden spoon.

Stir in shredded carrots and raisins. Pour batter into pans.

Bake 25 minutes, or until golden brown and a toothpick inserted in the center comes out with only a few crumbs.

Frost cooled cake with cream cheese frosting.

Makes 2-layer cake that serves about 12
Source: Courier-Journal; Louisville, Kentucky
From: The Buttery Theatre Restaurant, in Niagara-on-the-Lake, Ontario, Canada