2 tsp vanilla
Have all ingredients at room temperature. Beat cream chese, butter, and vanilla till light and fluffy. Gradually add 2 c of powdered sugar, and beat till spreading consistency. Makes 4 cups.
- Preheat oven to 350. Grease and flour 2 round cake pans. In a large bowl, stir together flour, sugar, baking powder, cinnamon and baking soda. In another bowl, mix eggs, carrots, and oil together. Add egg mixture to flour mixture and stir till combined. Stir in raisins. Pour into cake pans.
- Bake for 30 mins or until toothpick inserted to the center comes out clean. Cool for 10 mins. Remove pan, and cool thoroughly.
- Frost tops and sides with Cream Cheese Frosting, and sprinkle chopped pecans over frosting. I omitted the pecans.
Note: Keep cake in the refrigerator for up to 3 days.