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Carrot Cake
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| 2 cups (500ml) | flour |
| 2 tsp | baking powder |
| 2 tsp | cinnamon |
| 1 tsp | baking soda |
| 3/4 tsp | salt |
| 1/2 tsp | nutmeg |
| 3/4 cup | granulated sugar |
| 3/4 cup | packed brown sugar |
| 3 | eggs |
| 3/4 cup | vegetable oil |
| 1 tsp | vanilla essence |
| 2 cups | grated carrots |
| 1 cup | drained, crushed tinned pineapple |
| 1/2 cup | chopped pecans |
| Icing: | |
| 250 gm | cream cheese, softened |
| 1/4 cup | butter, softened |
| 1/2 tsp | vanilla essence |
| 1 cup | icing sugar |
Whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth.
Pour over flour mixture and stir until just moistened.
Stir in carrots, pineapple and pecans.
Spread in prepared pan.
Bake at 180' for 40 minutes.
Let cool and cover in plastic wrap, and store at room temp for two days.
Icing:
In a bile beat cream cheese with butter until smooth.
Beat in vanilla
Beat in icing sugar, one-third at a time.
Spread over the top of the cake.
Cover with plastic wrap and refrigerate for one day.
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