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Carrot Cake II
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3 cups grated carrots
2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp cloves
4 eggs
1 cup vegetable oil
1-1/4 tsp. vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
1/2 cup raisins
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, sugars, baking soda, baking powder, salt,nutmeg ,cloves, and cinnamon. Stir in eggs, oil, vanilla, pineapple,raisins and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
FROSTING:
2-8 oz. packages cream cheese
2 cups powdered sugar
1 tbl. orange juice
1 tsp. vanilla
Mix all ingredients together, beat until it reaches a smooth spreading consistency
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