Carrot Cake

Ingredients:

1-3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1-1/2 cups brown sugar, firmly packed
1 cup vegetable oil
3 eggs
1/2 cup chopped walnuts (optional)
1/2 cup (8 ounces) canned crushed pineapple in juice, drained
1 cup raisins, soaked in water for 15 minutes, and drained
1 cup (about 2 large) finely grated carrots *food processor

Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (optional)

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In a smaller bowl, beat brown sugar, vegetable oil, and eggs until well-combined. Add egg mixture to flour mixture and mix well. Stir in walnuts, crushed pineapple, raisins, and carrots. Mix until evenly distributed. Pour into prepared pan and bake about 30 minutes or until center tests done. Cool to room temperature.