Carrot Cake

• 2 1/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/4 tsp. cloves
• 1/4 tsp. ginger
• 1/4 tsp. light salt
• 2 c. shredded carrots
• 1 c. water
• 1/2 c. golden raisins, chopped
• 1/2 c. honey
• 2 Tbsp. vegetable oil
• 1/2 c. nuts, finely chopped
• 3 Tbsp. brown sugar
• 1 can (8 oz.) juice-packed crushed pineapple (don't drain)
• 2 tsp. vanilla
• powdered sugar for topping

1. Preheat oven to 350u0b0.
2. Combine first nine ingredients, blending dry ingredients well.
3. Add remaining ingredients and stir just until moistened.
4. Divide the batter between two 9-inch layer cake pans sprayed with nonstick cooking spray or use a 9 x 13-inch sheet cake pan.
5. Bake for about 25 minutes or until knife inserted in center comes out clean.
6. Cool cakes on rack, then remove from pans.

allpurpose, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, light salt, carrots, water, golden raisins, honey, vegetable oil, nuts, brown sugar, pineapple, vanilla, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874322 (may not work)