Carrot Cake

Carrot Cake with Cream Cheese Frosting Cake

4 eggs
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
1 ½ cups vegetable oil
½ to 1 cup raisins
1 teaspoon vanilla
2 cups shredded carrots
2 cups sifted flour
1 cup chopped nuts
2 ½ teaspoons soda

¼ cup butter
(1) 8 oz. package cream cheese
1 lb. powdered sugar
1 teaspoon vanilla
1 chopped nuts and raisins
(A tiny bit of milk if needed)

Combine eggs, sugar, oil and vanilla. Mix well. Add remaining ingredients. Mix well. Bake in a greased and floured 9 x 13 pan at 350 degrees for 45 minutes.
Let cake cool.

Combine softened butter and cream cheese. Add vanilla and powdered sugar. Then blend in nuts and raisins. If icing seems too stiff, add enough milk for spreading consistency.