This is a big cake that can be made in a generously greased large pan or in 3 layers or in 3 loaf pans.
In small bowl put:
1 C dark raisins with 1 C boiling water poured over them to plump them. Set aside to cool.
In large bowl of mixer put:
2 ¼ C granulated sugar
4 eggs
1 ½ C cooking oil
2 ¼ C unbleached, all purpose flour
2 t. baking powder
2 t. baking soda
1 t. allspice
Pinch salt
½ t. mace
1 T. cinnamon
4 ½ C lightly packed grated carrots
1 ½ C walnuts, chopped
1 T vanilla
Beat the sugar and eggs until very thick. Stir in the oil. Set aside
Sift the next eight ingredients together twice in a separate large bowl. Gently stir these dry ingredients into the egg mixture.
Drain the raisins well and add to the above mixture along with the shredded carrots, nuts and vanilla.
Bake 350 degrees for about 50 minutes until they test done. Cool loaves thoroughly on rack.
Frosting:
For three cups of frosting, cream together
8 oz of cream cheese
4 T unsalted butter
Add
2 C confectioners sugar, beating until smooth
1 t. vanilla
Can omit the vanilla and add instead
1 T each (more or less) of Grand Marnier and orange marmalade