CARROT CAKE

2       Eggs
1     C Raw sugar
1     C Shredded carrot
3/4   C Peanut or safflower oil
1/2   C Chopped walnuts
1/2   C Sultanas/raisins
1 1/2 C Pl flour
        Pinch salt
1     t Bicarb/Baking soda
1     t Cinnamon
1 1/2 t Baking powder

Beat eggs lightly, add sugar, mix.  Then add carrot, oil, walnuts and sultanas.
Mix flour, salt, bicarb soda, baking powder and cinnamon together.
Add dry indgredients to egg mixture.
Beat batter until smooth.
Bake mod oven (325 deg) for 45-50 mins.


FROSTING

2 oz Cream cheese (60g)
2 oz Butter
2 C  Icing sugar (8oz)
1 t  Vanilla essence
     Pinch salt

Cream together cream cheese and butter until light and fluffy.
Add vanilla and salt.  Gradually beat in icing sugar.

Terry and Sandy Sargent
Yacht VALHALLA