Carrot Cake

Cake:
4 eggs
2 cup flour
1 1/2 cups vegetable oil
2 cups sugar
2 tsp baking soda
1/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 1/2 cups nuts, chopped
1 cup raisins
3 cups grated carrots

Frosting:
1 lb. powdered sugar
1/2 cup margarine
1 tsp vanilla
8 oz. cream cheese

Preheat oven to 350 °F.

Beat eggs and flour into oil; add sifted dry ingredients. Fold nuts, raisins, and carrots into batter. Spoon into three 8-inch round cake pans, or one 9x13-inch pan. Bake 40 minutes. Cool, then frost with Carrot Cake Frosting. To make frosting, mix all frosting ingredients together, beat until well blended.