Carrot Cake

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. nutmeg
3/4 cups granulated sugar
3/4 cups packed brown sugar
3 eggs
3/4 cups vegetable oil1 teaspoon vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple  (I usually put the pineapple through the food processor so that you cannot see the pineapple)

Icing:

1 8 oz (250g) package cream cheese softened
1/4 cup butter softened
1/2 tsp. vanilla
1 cup icing sugar

Preparation:

Preheat the oven to 350°F.  Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots and pineapple. Spread in prepared pan.

Bake in centre of oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.

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