Family Heirloom Carrot Cake - cooking recipe

Ingredients

1 1/2 cups vegetable oil
2 cups flour
1 cup sugar
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
Cream Cheese frosting
1 lb powdered sugar
1 (8 ounce) cream cheese, softened
2 teaspoons vanilla

Preparation

In large bowl, beat oil, flour, sugars, eggs and vanilla.
Add and mix in cinnamon, nutmeg, soda and salt.
Mix in carrots.
Fold/mix in pecans and raisins.
Pour batter evenly into greased and floured 9\" cake pans.
Bake in 350\u00b0 oven for 50-55 minutes til toothpick comes out clean.
Cool 5-10 minutes, turn out onto rack to cool completely.
For frosting:
Beat ingredients til smooth.
Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
I store this in my airtight tupperware cake thingy in the refrigerator.
Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.