Carrot Cake with Cream Cheese Frosting

I used to love carrot cake. Then I OD on it when I was pregnant, and had stayed away from it for awhile. Now, the cravings back (and no, I'm not), and this time I shared with the family! Found this old recipe for carrot cake that I adapted from Better Homes and Gardens cookbook and decided to try it again. This carrot cake recipe has no pineapple in it, and is pretty good. Here's the recipe:

Cream Cheese Frosting

1 8oz. package cream cheese

1/2 c. butter (1 stick)
2 tsp vanilla

6 c shifted powdered sugar
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.

Carrot Cake

4 beaten eggs

2 c whole wheat flour

2c sugar

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

3c shredded carrots

3/4c cooking oil

1 cup raisins, dusted with some flour

1. 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.
2. Bake for 30 mins or until toothpick inserted to the center comes out clean. Cool for 10 mins. Remove pan, and cool thoroughly.
3. 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.