Truchas Mountain Cake

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Servings: 15 - 20

Prep Time: 20 minutes

Total Time: 1 hour

Source: Marlene Wuertz

Cake

1-1/2 cup sugar (cut down 1/3 cup for high altitude)

1-1/2 cups vegetable oil

4 large eggs

2 cups unbleached flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

2 tsp ground allspice

3 cups finely grated carrots

1 cup chopped pecans

1 cup golden raisins

1 tsp vanilla extract

Frosting

1/2 cup (1 stick ) butter

2 - 8 oz pkgs cream cheese

4 cups or more powdered sugar

2 tsp vanilla extract

Directions

Preheat oven to 350. Line three 9" round cake pans with wax paper (can also use a 9"x 13" cake pan). Grease pans lightly and dust the bottoms and sides with granulated sugar. Using an electric mixer, beat sugar and vegetable oil in a bowl until combined. Add eggs 1 at a time, beating well after each addition. Add carrots. Sift the flour, baking powder, baking soda, baking powder, salt, cinnamon, and allspice. Turn mixer to stir speed and add dry ingredients, a little at a time. Blend well but do not over-beat. Add vanilla, chopped pecans, and raisins.

Bake for 25 - 30 minutes until a toothpick comes out clean from the middle of the cake. Remove from oven and place pan on a rack to cool.

Cream butter and cheese in a bowl. Slowly add powdered sugar until you have a good spreading consistency (should be fairly thick, but creamy). Beat in vanilla. Spoon the frosting into a pastry bag with desired tip and refrigerate. If frosting with a knife, leave the frosting in a bowl and place it in refrigerator until desired thickness is achieved.