Cinnamon & Brown Sugar Carrot Cake

Cinnamon and Brown Sugar Carrot Cake

Metric Ingredient Imperial 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 4 500 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