Carrot Cake

Carrot cake is always a popular standby, moist and tasty. And you can feel good about eating cake, because after all it's made from carrots! And this one has apple and whole wheat flour too - even better. A food processor simplifies the preparation, making short order of grating the carrots and apples.

Cake:
1 cup sugar
1 cup cooking oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated raw carrot
1 1/2 cups grated apple
1 cup golden raisins
1/2 cup chopped walnuts (optional)

Cream Cheese Icing:
1 package (4 oz.) cream cheese, softened
1/4 cup butter
1 cup icing (confectioners') sugar
1/2 teaspoon vanilla

Cake:
Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. Beat until slightly thickened.

Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. Stir in carrot, apple, raisins and nuts.

Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 35 to 40 minutes. Remove from oven. Cool.

Cream Cheese Icing:
Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.

Frost cake.