Ingredients

Cake

• 4 eggs
• 1½ cups vegetable oil
• 2 cups sugar
• 2 cups grated carrots
• 2 teaspoons vanilla
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ⅛ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup golden raisins
• ¾ cup walnuts, lightly chopped
• ¾ cup medjool dates, chopped

Frosting

• 2 package (8 ounces) cream cheese, softened
• 4 tablespoons cream,
• 2 teaspoon vanilla extract
• 6 cups powdered sugar
• ½ cup walnuts, chopped

Directions

1. Preheat oven to 375 °F.
2. Grease two 9-inch cake pans and line the bottoms with parchment paper.
3. In a mixing bowl, beat together eggs, oil, sugar,grated carrots and vanilla. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts, raisins and dates.
4. Divide equally between the two cake pans. Bake for about 55 to 65 minutes. A wooden pick inserted in center should come out clean.
5. In the meantime, in a clean mixing bowl, whip cream cheese with cream and vanilla; gradually add sugar, beating until smooth and can easily be spread.
6. When the cake is done baking, remove from oven and let cool 10 minutes.  Remove cake from pans and let cool completely before frosting.
7. Frost cakes.  Sprinkle top with chopped walnuts.