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Carrot-Apple Cake with Pecan Cream Cheese Frosting

1 1/2 cups sugar 
1 1/2 cups vegetable oil 
3 eggs 
2 teaspoons vanilla 
2 cups sifted all-purpose flour 
2 teaspoons cinnamon 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon salt 
2 cups shredded carrots 
1 cup chopped apples 
1 cup golden raisins 
1 cup chopped pecans 

Pecan Cream Cheese Frosting 

2 (3oz) pkgs cream cheese, softened 
1 tablespoon milk 
2 teaspoons vanilla 
dash salt 
1 box (1lb) confectioners' sugar -- sifted 
1/2 cup chopped pecans 

Combine first 4 ingredients in a large bowl; blend well. Sift together the dry ingredients; add to the first mixture and mix well. Stir in remaining ingredients. Pour into 2 greased and wax paper lined 9-inch cake pans. Bake at 350 35 to 45 minutes until center of cake is firm to touch. Cool in pans 10 minutes. Remove from pans and finish cooling on cake racks. Frost with Pecan Cream Cheese Frosting.