[realfood] Razzle Dazzle Tube Carrot Cake---with Cream Cheese Frosting

RAZZLE DAZZLE CARROT CAKE

4 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
2 1/2 cups flour
1 tbs cinnamon
1 tsp baking soda
1/2 tsp salt
2 1/2 cups finely grated carrots
1 1/2 cups raisins
1 cup chopped walnuts
CREAM CHEESE FROSTING
8 oz cream cheese, softened
2 tbs butter, softened
2 cups powdered sugar
1 tsp vanilla
2-3 tsp milk

Heat oven to 350 degrees. Grease a 10 inch tube pan or 12 cup fluted tube pan. Beat egg, sugar, oil and vanilla in mixing bowl until light and fluffy. Combine flour, cinnamon, baking soda and salt. Add to egg mixture, mix well.

Stir in carrots, raisins and walnuts. Pour batter into pan. Bake 1 hour or until done. Cool 10 min. Remove from pan and cool completely. Combine all frosting ingredients, blend until smooth.  Spread on top of cake. MAKES 12 SERVINGS.*
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