1 ½ cups all purpose flour
1 ½ cups granulated sugar
½ teasp. Baking soda
1 tsp. Baking powder
¼ cup vegetable oil
1 cup cooked mashed carrots
8 ¼ oz can crushed pineapple
1 tablesp hot water
½ cup chopped walnuts
½ teasp. Salt
½ teasp. Cinnamon
½ teasp. Nutmeg
½ teasp. ginger
¼ cup raisins
3 eggs
Icing
8 oz cream cheese
1 lb. Icing sugar
½ cup softened butter
Method:
Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg, in a large bowl. Combine
carrots, pineapple (drained) , oil, eggs and water, stir into dry ingredients mixing until smooth. Stir in
walnuts ad raisins.
Pour into greased floured baking tins 9” - bake in 180 deg for 25 - 30 mins until cake spring back when
lightly touched.
Remove from pans and cool completely. Frost with cream cheese icing.
Icing:-
Beat 8oz Cream cheese, and ½ cup butter until fluffy, gradually add icing sugar till desired consistency
(about 3 cups) this will frost cake plus filling if required.
