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| Cover Mountain Carrot Cake
1 1/2 cup of vegetable oil
1 1/2 cup of sugar
4 eggs, well beaten
3 cups of grated carrots
2 cups of unbleached flour
1/2 teaspoon of salt
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
2 teaspoons of ground allspice
1 cup of chopped pecans
1 cup of raisins
1 teaspoon of vanilla
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Frosting:
1/2 cup of margarine, melted
1 (8 oz.) softened cream cheese
2 cups of powdered, sifted sugar
1 teaspoon of vanilla
Cream oil and sugar. Add eggs and carrots, and mix well. Mix dry ingredients. Add flour mixture to carrot mixture, a small amount at a time, beating well. When blended add pecans, raisins and vanilla. Pour into a 10 x 14 inch greased and sugared pan and bake at 325ºF. for 1 hour. Cool slightly before frosting.
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