Moist Carrot Cake

By: Melanie King

1 c. cooking oil

2 c. sugar

3 eggs, well beaten

2 c. grated carrots

Small can crushed pineapple

3 c. flour

1 tsp. cinnamon

1 t. baking soda

1½ c. chopped nuts

1½ c. raisins

1 tsp. vanilla

Directions:

Combine oil and sugar until well mixed. Add eggs, carrots, and pineapple. Sift together flour, cinnamon, and soda twice; stir into batter and blend well. Stir in vanilla, nuts, and raisins until all ingredients are moistened and blended. Spread batter in well-greased 9″ x 13″ pan.

Bake at 350° for 45 - 50 minutes, or until center springs back when lightly touched. 
Cool before frosting with cream cheese frosting.