CARROT APPLE CAKE - YUMMY!

I make this cake as 2 rounds. (For moist cake, don’t overbake)
Ingredients
1 ½ cups sugar
1 ½ cups vegetable oil
3 eggs
2 tsps vanilla
2 cups sifted all-purpose flour
2 tsps. Cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups shredded carrots
1 cup chopped apples
1 cup golden raisins
1 cup chopped pecans

Frosting – 1 container Betty Crocker “Rich and Creamy” cream Cheese Frosting.

Preparation.
Combine first 4 ingredients in bowl. Sift dry ingred. And add to mixture. Pour into 2 greased and wax paper lined 9-inch cake p ans. Bake 350 for 35 to 40 minutes until center of cake is firm to touch. Cool 10 min. Remove from pans and cool on rack. I like to wrap the cake in plastic wrap and freeze it before frosting. Cake can be frozen for 2 weeks with no problems.
(LINDA'S RECIPE FROM INTERNET)