This recipe is made by my mum regularly. She does it a little differently from the original recipe. The original calls for double the icing I've included in the ingredients. The original is a layer cake, made in 2 8" x 8" baking pans. My mum makes it in 1 8" pan and when it is done and cooled, she cuts it in half and only ices the top. So it is more like 2 carrot loaves.
This recipe freezes very well (already iced) and thaws extremely fast, so it's perfect for last minute guests.

Cake
2	C	Sugar
2	C	Flour
3	C	Finely grated carrot
2	tsp	Baking soda
1¼	C	Vegetable oil
4		Eggs
2	tsp	Cinnamon
		Pinch of salt
2	tsp	Vanilla
1½	C	Raisins

• Mix dry ingredients together. Blend in oil; add eggs and carrots, then vanilla. Blend well and bake in an 8" x 8" baking pan at 350° F for 1 1/4 hours or until done.

  (If you want to stick to the original recipe, bake in 2 8" layer pans for about 35 minutes and then make double the amount of icing.)

Icing
4	oz	Cream cheese
1/4	C	Butter
1/2	lb	Icing sugar (more if needed)
1/2	tsp	Vanilla
1/2	tsp	Orange juice
1	C	Finely chopped pecans

• Blend cheese and butter; slowly add sugar, vanilla, orange juice and nuts.
• Ice only after cake is completely cold.

  Yield: 12 servings.