Carrot Cake

3 cups flour
2 cups sugar
2 teaspoons soda
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 cups vegetable oil
4 large eggs
3 cups grated carrots (or 1 1/2 cups dried carrots, rehydrated)
1 cup nuts
1 cup raisins

Mix ingredients in order given. Bake in large dripper pan for 30 minutes at 350 degrees F. then 30 minutes at 300 F. degrees. Ice when cool.

Icing:
1 lb. powdered sugar
8 oz. package cream cheese
1 square butter (1/2 cup)
1 teaspoon vanilla
pinch of salt

Mix well and spread on carrot cake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 109)