Lucy's Carrot Cake

• 1 cup corn oil
• 1 lb grated carrot (3 cups)
• 6 eggs, well beaten
• 2 12 cups flour
• 2 12 cups sugar
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 2 12 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup raisins (optional)
• 1 cup walnuts (grounded)
• 1 teaspoon almond essence
• 16 ounces cream cheese
• 14 cup butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla

1. Preheat oven to 350F.
2. Grease and line 12-inch baking pan.
3. Pour oil into bowl and add in carrots; mix well.
4. Add in eggs and sugar.
5. Beat until sugar is dissolved.
6. Add in dry sifted ingredients.
7. Toss raisins lightly in flour and fold into batter along with nuts, essence.
8. Blend thoroughly and bake in greased pan four 45 minutes or until toothpick inserted comes out clean.
9. Beat cream cheese and butter until fluffy add in sugar and vanilla.
10. Beat until light and fluffy.

corn oil, carrot, eggs, flour, sugar, salt, allspice, ground ginger, vanilla, ground cloves, cinnamon, ground nutmeg, baking powder, baking soda, raisins, walnuts, almond essence, cream cheese, butter, sugar, vanilla

Taken from www.food.com/recipe/lucys-carrot-cake-79535 (may not work)