Ingredients
2 1/2 c. flour
2 t baking soda
2 t cinnamon
1 t baking powder
1 t ginger
1/2 t nutmeg
Salt
4 eggs
1 c butter, softened
3/4 c. sugar
3/4 c. light brown sugar
8 oz. crushed pineapple
1T vanilla
3 1/2 c. carrots (about 1 lb.)
1 c. chopped walnuts
3/4 c. raisins
1/4 c. finely chopped crystallized ginger
Frosting
6 oz. softened cream cheese
3 T softened butter
2 t vanilla
2 1/4 c. confectioners sugar
Chopped crystallized ginger for garnish
Preparation
Preheat oven to 350*. Butter & flour 2 9" cake pans. On waxed paper, combine flour, baking soda, cinnamon, baking powder, ginger, nutmeg, 1 t. salt. On medium speed, mix eggs, butter & sugars for 2 minutes. Beat in pineapple (with juice) and vanilla. On low, add flour and beat just until blended. Stir in carrots, walnuts, raisins and ginger. Spoon into pans. Bake for 32-35 minutes. Cool in pans for 15 min. With thin knife, loosen sides of cake & invert onto rack. Frosting: On low, mix cream cheese, butter & vanilla. On medium-hi, beat 2 min. until very fluffy. On low, add confectioners sugar and beat 2 min. or until smooth. Makes about 1 3/4 c. Frost tops of each layer. 640 cal., 116 carbs
