Hi Barbara:
Here is one more:
CONNIE'S CARROT SPICE CAKE
INGREDIENTS:
CAKE:
1 1/3 Cups Butter (softened)
1 3/4 Cups Sugar
4 Lg Eggs
2 Cups All-Purpose Flour.
2 Tsp Baking Soda.
1 Tsp Cinnamon.
1/2 Tsp Allspice.
1/4 Tsp Nutmeg.
1/4 Tsp Cloves.
3 Cups Carrots (grated)
1 1/2 Cups Black Walnuts or Pecans (chopped - divided use)
1/4 Cup Golden Raisins.
INSTRUCTIONS:
Pre-heat oven to 350ƒ
In a large bowl, cream the butter until lightened and fluffy.
Gradually blend in the sugar then add the eggs one at a time, mixing well with each addition.
Combine the flour, baking soda, cinnamon, allspice, nutmeg and cloves.
Sift and blend into the butter-sugar-egg mixture.
Stir in the carrots, 1 1/4 cups walnuts/pecans and raisins.
Spread the batter evenly into 3 lightly greased and floured 9 inch layer cake pans.
Bake at 350ƒ 18 to 25 minutes or until a wooden toothpick inserted into center comes out clean.
Let the cake cool raised on a wire rack.

CREAMY CHEEZY FROSTING
INGREDIENTS:
1/4 Cup Butter (melted)
6oz Pkg Cream Cheese (melted)
16oz Box Confectioner's Sugar.
2 Tsp Lemon Juice.
INSTRUCTIONS:
Cream the butter and cheese together.
Add powdered sugar and lemon juice, beat until smooth.
Spread between the layers and on top of on the cake.
Sprinkle with remaining 1/4 cup walnuts.
ENJOY!
jimS - So Calif ¶…)