Mimma's Carrot Cake

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 large eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup vegetable oil
3/4 pound carrots, peeled and finely shredded
1 can (8 1/4 ounces) crushed pineapple, well drained
1 1/4 cups finely chopped walnuts
1/2 cup golden raisins
Cream cheese icing (see recipe)

Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.

Sift together flour, baking soda, salt and spices. Set aside.

In mixing bowl, beat eggs on medium-high speed with whip attachment for about 2 minutes or until light in color and thickened. Slowly add sugar, 1/4 cup at a time, and whip until light and fluffy. Add vanilla.

Slowly add oil in stream. Beat 1 minute.

With mixer running on medium-low speed, add flour mixture all at once and mix until just incorporated.

By hand fold in carrots, pineapple, walnuts and raisins.

Pour into prepared pans. Bake in preheated oven 35 to 45 minutes or until toothpick inserted into center comes out clean.

Remove from oven and place pans on cake racks to cool completely. Once cooled, frost with cream cheese icing.

Cream cheese icing
2 packages (8 ounces each) cream cheese, room temperature
1 teaspoon vanilla extract
2/3 cup (1 1/3 sticks) butter, room temperature
2 1/2 cups powdered sugar

In mixing bowl, beat cream cheese, vanilla and butter together until smooth. Gradually add sugar and beat until smooth.

Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.