carrot cake

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
1.5 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 3/4 cup granulated sugar
1.5 cups vegetable oil
4 eggs
2 cups grated carrot
1/2 cup chopped walnuts
1 cup crushed and drained pineapple
1/2 cup golden raisins

Preheat oven to 350 F (325 F if using nonstick aluminum pans). Grease and flour two 9 " round cake pans.

In a large bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. In another large bowl, mix sugar and oil. Beat in eggs with electric mixer. Stir in carrots, nuts, pineapple and raisins. Stir in flour mixture. Pour into prepared pans.

Bake for 45 minutes (35 if using nonstick aluminum) or until a cake tester inserted into the center of the cake comes out clean. Remove pans from the oven and place on a wire rack. Cool for 15 minutes before removing the cakes from the pans. Finish cooling on the rack.



Cream Cheese Icing:

16 oz cream cheese
1/2 cup butter, softened
2.5 cups confectioner's sugar
2 tsp vanilla extract

In a large bowl cream together the cream cheese and butter with an electric mixer. Add the vanilla and mix. Beat in the sugar. Scrape down the sides of the bowl and beat again.

Place one of the completely cooled cakes on cake stand and spread some of the icing on the top. Place the other cake on top and use the rest of the icing on the sides and top of the cake.