Mom Smith's Carrot Cake

Cake:

• 2 cups sugar
• 3/4 cup oil
• 3 eggs
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp vanilla
• 3 cups shredded carrots
• 1 cup raisins (opt)
• 1 cup nuts (opt)

Icing:

• 8 oz pkg cream cheese
• 1 cube margarine
• 1 lb powdered sugar
• 1 tsp vanilla

Combine sugar, oil and eggs. Add remaining ingredients. Pour into 13 x 9 greased and floured pan. Bake at 350 degree for 40 minutes. When cool, top with icing.  (Susie's additions:  I add 2 cups shredded coconut and a cup and a half of well drained crushed pineapple.  Add These ingredients when the carrots are added.  You might have to increase the baking time a bit, but the cake is magnificent.)