Carrot Cake

 

3 Carrots
4 Eggs
1 1/4 White Sugar
2 All-Purpose Flour
2 Baking Powder
2 Baking Soda
2 Cinnamon
1 Salt
1 Nutmeg
1/2 Golden Raisin
1 Confectioners’ Sugar
1 1/4 Cream Cheese
1 Light Corn Syrup
1 Vanilla Extract
1/2

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
Bake at 350 degrees F (175 degrees C oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners’ sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

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