Well, it looks good...and the icing tastes great...we'll see how everyone likes the cake tomorrow!
Carrot Cake Recipe
2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
4 eggs beaten
1 1/2 cups canola oil
5 large carrots, grated
1 1/2 cups pecans, chopped
1 cup golden raisins
Take two 9-inch cake pans, and trace circle on to wax paper, twice. Spray cake pans with cooking spray, place wax paper circle inside each one and spray again. Set cake pans aside. Heat oven to 350 degrees. Place raisins in a small bowl, cover with hot water and set aside. Grate carrots, set aside. Chop pecans, set aside.
In large mixing bowl, beat eggs; add oil and sugar, mix until blended. Add carrots, flour, and cinnamon. Mix together.
Drain raisins. Stir raisins and pecans into cake batter. Pour cake batter into cake pans. Bake for about 35 minutes or until toothpick inserted into center of each cake layer comes out clean.
Cream Cheese Frosting Ingredients
2 pkgs (8 oz each) cream cheese
1 stick butter
1 pd box of confectioners (10X powdered) sugar
1 teaspoon vanilla flavoring
1 cup pecans (chopped)
Set cream cheese and butter out until room temperature (I set mine out the night before). Place cream cheese and butter into mixing bowl. Mix on medium high until creamy. Add half of the confectioners sugar, beat well. Add the flavoring and the remainder or the confectioners sugar; beat well. Stir in the chopped pecans. Frost the cake layers when they are completely cool.