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- 2 cups (475 ml) sugar
- 2 cups (475 ml) plain flour
- 3 tsp (15 ml) cinnamon
- 2 tsp (10 ml) baking soda
- 1 tsp (5 ml) salt
- 1-1/2 cups (350 ml) Crisco vegetable oil
- 4 eggs
- 3 cups (700 ml) grated carrots
- 1 stick margarine
- 1 8 oz (224 grm). package Philadelphia cream cheese
- 1 lb (.5 kg). box powdered sugar
- 1 cup (225 ml) pecans
- 1 tsp (5 ml) vanilla
- 1 cup (225 ml) raisins
- Preheat oven to 350 degrees (175 C.).
- In a large bowl mix sugar, flour, cinnamon, baking soda, and salt.
- Mix well while dry.
- Add 1-1/2 cups (350 ml) Crisco oil.
- Beat in 4 eggs.
- Add grated carrots;stir well to combine.
- Pour into 3 prepared 8" cake pans.
- Bake for 30-35 minutes.
- Mix together margarine, cream cheese, vanilla, and powdered sugar until smooth.
- Stir in pecans and raisins.
- Spread frosting on bottom of cake plate.
- Place 1 cake layer on top.
- Spread frosting on top of cake layer.
- Continue this procedure for the second and third layer and put frosting on the sides.
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