CAKE

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1 ⅓ c. flour

1 c. sugar

1.5 tsp baking soda

1 tsp. baking powder

1 tsp. cinnamon

.5 tsp cloves

.5 tsp nutmeg

.5 tsp allspice

.5 tsp salt

⅔ c. vegetable oil

3 large eggs

1.5 c. carrots, peeled & fine grated

1 c. walnuts, chopped

1 c. golden raisins

.5 c pineapple, crushed & lightly drained

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CREAM CHEESE FROSTING

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8oz. cream cheese

5 tbsps. unsalted butter

2 tsp. vanilla

2 ¼ c. powdered sugar, sifted

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1. Pull any ingredients from the fridge. Everything should be at room temperature. Preheat the oven to 350.

2. Grease & flour the pans. (2) 9" round, (2) 8x8" pans, or (1) 13x9.

3. Whisk the flour, sugar, baking soda, baking powder, baking spices, and salt in a large bowl.

4. Add in vegetable oil & eggs. Beat on low speed or combine with a rubber spatula.

5. Fold in carrots, walnuts, raisins, & pineapple.

6. Divide batter amongst pans & bake until a toothpick can be inserted & come out clean. 25 minutes for smaller pans or 35 if being done in 1 large pan.

7. Make the frosting - again all ingredients need to be room temp. In a medium bowl beat just until blended cream cheese, butter, & vanilla.

8. Adding the powdered sugar ¼ cup at a time & beat just until smooth. Do not overbeat. If adding any cinnamon or orange zest add at the end.

9. Cool in the pan on a rack for 10 minutes. Loosen the cake from the edges using a butter knife to remove from the pan. Wait till completely cooled to add frosting.