Aunt Evie'S Carrot Cake

• 3 c. sifted flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1 c. raisins
• 1/2 c. coarsely chopped walnuts
• 2 c. sugar
• 1 1/4 c. corn oil
• 1 tsp. vanilla
• 4 large eggs
• 3 c. finely grated raw carrots

1. On wax paper sift together the flour, baking powder, baking soda, cinnamon and salt.
2. On another piece of wax paper mix together the raisins and walnuts.
3. Use 2 tablespoons of the sifted flour mixture and toss with raisins and walnuts.
4. In large mixing bowl, beat together the sugar, oil and vanilla.
5. Thoroughly beat the eggs, one at a time.
6. Stir in sifted dry ingredients in several additions, alternately with carrots and blend batter just until smooth after each addition.
7. Pour into angel cake pan (10 x 13 inches).
8. Batter will not come high in the pan after baking. Bake in a preheated 350u0b0 oven until tops springs back when lightly touched with finger, about 1 1/4
9. hours.
10. Place on wire rack to cool in pan for 10 minutes.
11. Turn out on wire rack, turn right side up.
12. Cool and spread top with cream cheese frosting.

flour, baking powder, baking soda, cinnamon, salt, raisins, walnuts, sugar, corn oil, vanilla, eggs, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108140 (may not work)