In a large bowl, beat eggs well. Gradually add sugars and beat till light. Slowly add the oil. In a separate bowl, mix the dry ingredients. Add the raisins and walnuts to the flour mixture. Stir into the egg mixture. Add the carrots and mix well.
Grease and flour your pans – 13×9″, bundt pan, 2 9″ squares or 3 8″ rounds. Pour the batter evenly into the pans.
Bake at 350F for 45 minutes for a rectangular pan, 35-40 minutes for the square pans or 30-35 minutes for the rounds. Use a toothpick or cake tester and make sure it comes out clean. Let cakes cool for 10 minutes in the pans, then turn out onto a rack to cool completely.
Once cool, fill and frost with Cream Cheese Frosting by creaming together 1 8oz package cream cheese with 1/4 butter and 2 tsp vanilla. Slowly add 3 cups icing sugar. This frosting makes enough for any of the cake pans suggested above.
I like to garnish mine with more chopped walnuts. It just adds something more to the outside of the cake. But of course, you can get fancy and make little marzipan or fondant carrots. Have fun with it.
