Cake
8 med. size carrots
Finely grated peel of 1 orange
1 cup coarsely chopped pecans
1 cup golden raisins
1 1/2 cups brown sugar
1 cup vegetable oil
4 eggs
1 tsp. vanilla
2 cups all purpose flour
1 1/2 tsp. each of baking powder and baking soda
1 tsp. each of cinnamon, ground nutmeg and salt
1/2 tsp. allspice

Frosting
4 oz. pkg. cream cheese
1/4 cup unsalted butter
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Pecan halves

Makes 12 Servings

Recipe from Chatelaine Cook Book
 

Preheat oven to 350 degrees.  Grease three 9" round cake pans.  Line the bottom of the pans with a circle of waxed paper.  Grease again.

Peel the carrots.  Grate, using the med. grating disc of a food processor or a hand grater.  (They should measure about 4 cups.)

Stir the carrots, orange peel, pecans and raisins together in a med. size bowl.

Measure the sugar, oil, eggs and vanilla into a large mixing bowl.  Beat the mixture with and electric mixer just until blended.

Measure remaining dry ingredients into a large bowl.  Stir with  a fork until blended.  Make a well  in the center of the dry ingredients.  Pour in the egg, mixture.  Stir just until moist.  Then, fold in the carrot mixture.

Immediately pour the batter into the prepared pans and smooth the tops.  Bake in the center of the oven for 20 to 25 min. or until the cake bounces back when touched lightly in the center.  Remove the pans from the oven and place them on a rack to cool for 10 min.  Then, remove the cakes from the pans.

To make the frosting, place the cream cheese and butter in a large mixing bowl. beat until creamy.  Gradually beat in the sifted icing sugar.  Stir in the vanilla.  Spread the frosting on top of the cooled cakes.  Stack cakes to form a triple layer cake.  Garnish with pecans.