Carrot Cake

I love carrot cake any time of the year, but it seems to

lend its self to fall.  This is a recipe that I have used for

many years, but I made a few changes over the years

that I think make it a healthy choice as well as a yummy

one.  I get compliments and so will you.


Sift together:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp Spice Chicks cinnamon

¼ tsp salt

In a mixing bowl combine:

1 ½ cups vegetable oil (I use EVOO)

2 cups sugar

Blend well then add:

4 eggs (1 at a time blending between each egg)

Gradually add dry ingredients mixing until creamy,

Then add: 

2 cups finely grated carrots

1 cup raisins chopped

1 cup walnuts chopped

Bake in 350 degree oven for 50 to 60 minutes.

When cool to the touch frost with:


Cream cheese nut topping


½ cup butter

1 package 8oz cream cheese

Beat until creamy and blended


2 cups confectioners’ sugar

1 teas vanilla

Frost cake

Sprinkle with finely chopped walnuts. (optional)