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    • 3 cups Carrots
    • 1/2 cup Raisins


    • 4 Eggs, large

    Baking & Spices

    • 2 cups All purpose flour
    • 2 tsp Baking powder
    • 2 tsp Baking soda
    • 1 tsp Cinnamon
    • 3/4 tsp Nutmeg
    • 4 cups Powdered sugar
    • 1 tsp Salt
    • 2 cups Sugar
    • 4 tsp Vanilla extract

    Oils & Vinegars

    • 1 1/2 cups Vegetable oil

    Nuts & Seeds

    • 1/2 cup Pecans


    • 1/2 cup Butter, unsalted
    • 2 8-ounce packages Cream cheese

    Carrot Cake from Cathy of Wives with Knives

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