500 ml flour 2 cup
5 ml baking soda 1 tsp
12 ml baking powder 2 1/2 tsp
5 ml salt 1 tsp
15 ml cinnamon 1 tbsp
dash nutmeg
325 ml brown sugar 1 1/4 cup
4 eggs
500 ml carrots, grated 2 cup
375 ml crushed pineapple, drained 1 1/2 cup
250 ml vegetable oil 1 cup
250 ml pecans, chopped 1 cup
250 ml raisins 1 cup
ICING
250 g cream cheese 8 oz
50 ml unsalted butter 4 tbsp
5 ml vanilla extract 1 tsp
1 L icing sugar 4 cup
Mix all dry ingredients in large bowl. In a separate bowl; beat eggs well. Add vegetable oil and beat again. Add pineapple and carrots. Add liquid mixture to dry ingredients. Mix, add nuts and raisins. Pour into a greased tube pan. Bake at 375 F (190 C) for 1 hour or until done.
ICING: Mix cream cheese, butter and vanilla extract. When creamy; add icing sugar. Spread on cooled cake.
Serves 10