Ingredients

• 2 cups (500 ml) all-purpose flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 2 tsp (10 ml) ground cinnamon
• 1/4 tsp (1.25 ml) ground nutmeg
• 1/2 tsp (2.50 ml) ground ginger
• 1 tsp (5 ml) fine salt
• 4 eggs
• 2 cups (500 ml) white sugar
• 1 cup (250 ml) canola or vegetable oil
• 1/4 cup (60 ml) melted butter (optional for firmer cake, I leave this out)
• 2 tsp (10 ml) vanilla extract
• 2 cups (500 ml) grated carrots
• 1/2 cup (125 ml) pecan chopped
• 1/2 cup (125 ml) walnut chopped
• 1 cup (250 ml) canned crushed pineapple (drained)
• 1/2 cup (125 ml) raisins (optional)

Icing

• 1 pkg (250 g) cream cheese
• 1/4 cup (60 ml) softened butter
• 1.5 tsp (7.5 ml) pure vanilla extract
• 3 cups (750 mg) icing sugar

Directions

1. Preheat oven to 350 degrees F (180 degrees C)
2. Grease and flour a 9″x13″ baking pan
3. Sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside
4. In another bowl, whisk together the eggs, sugars, oil, butter and vanilla extract
5. Pour over dry ingredients and mix until moistened
6. Sir in carrots, pecans, walnuts, pineapple and raisins (optional)
7. Pour batter into baking pan
8. Bake for 35 minutes or until a wooden toothpick comes out clean
9. Remove from oven and cook in the pan on a rack

Icing

1. Beat together, cream cheese and butter until smooth
2. Add vanilla extract and then icing sugar a little at at time until smooth and creamy
3. Spread over cooled cake and serve

Enjoy