CAKE
2 1/2 cups flour
2 tablespoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 cup cocoa
1 cup packed golden brown sugar
1 1/2 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs or 4 LARGE
2 teaspoons PURE vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350°.
• Grease and flour 2-9 inch cake pans.
• In a large bowl sift together the flour, baking soda, salt, cocoa, cinnamon and sugars.
• In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
• Add dry ingredients gradually until well blended.
• Add carrots, pineapple and walnuts until well blended.
• Drain raisins and fold in last.
• Pour batter into prepared pans.
• Bake 1 hour or until toothpick comes out clean.
• Cool 10 minutes.
• Invert cakes onto rack and cool completely.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.