This one is from my daughter, and it gets recipe requests every time, hope it will for you too! SP

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.
*The remaining walnuts are for the frosting.

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.
1/4 Cup Chopped Walnuts/Pecans (remaining from cake batter)

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 chopped walnuts.

ENJOY! c

Hope you like it, SP & c