Carrot Cake | RICARDO

Ingredients

• 2 1/2 cups (625 ml) pastry flour
• 1 tablespoon (15 ml) baking powder
• 2 teaspoons (10 ml) baking soda
• 1 teaspoon (5 ml) ground cinnamon
• 1 teaspoon (5 ml) ground nutmeg
• 1 teaspoon (5 ml) ground ginger
• 1/4 teaspoon (1 ml) ground cloves
• 1 1/4 cups (310 ml) canola or corn oil
• 1 1/2 cups (375 ml) sugar
• 1 1/2 cups (375 ml) brown sugar
• 4 eggs
• 3 cups (750 ml) grated carrots
• 1 cup (250 ml) crushed pineapple, drained
• 1 cup (250 ml) raisins
• 1 cup (250 ml) walnuts or pecans, toasted
• 2 packages 8 oz (250 g) cream cheese, softened
• 3/4 cup (180 ml) unsalted butter, softened
• 2 1/2 cups (625 ml) icing sugar