Mix together the sugar, oil and eggs until the mixture is slightly thickened. Sift the flours together with the soda, salt and cinnamon.
Add the flour mixture to the egg mixture. Add the carrots, apples, raisins and walnuts. Stir until evenly mixed.
Bake in a greased and floured pan, 9"x13"x2" or a bundt type pan or two round cake pans. Bake at 350ºF for about 35 minutes if using the 13" long pan.
Always check for doneness by piercing the center of the cake with a toothpick. If it comes out clean, it's done.
If you use the round cake pans, check for doneness about 5 to 10 minutes earlier as they are smaller and you don't want to over bake the cake. On the other hand, if you are baking the cake in a bundt style cake pan check your cake carefully for doneness after 40 minutes and leave it in 5 minutes longer if you need to.
Let the cake cool and ice with the cream cheese icing below. Blend all of the icing ingredients together and spread over the cooled cake. (see below for glaze instructions)
If you are making a layered carrot cake in the round pans and want to put some icing between the layers, you may need to double the icing recipe to make sure you have enough.
If you prefer a glaze, as in the image above, thin the icing with a little bit of milk until you get the consistency you need to use it as a glaze.