Carrot Cake Primo

• 1 cup packed light brown sugar
• 1 cup sugar
• 1 cup ricotta cheese
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla flavoring
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 2 cups shredded organic carrots (they're sweeter)
• 1/2 cup canned crushed pineapple, drained
• 1/2 cup chopped walnuts
• 2 cups golden raisins

1. Preheat oven to 350 degrees.
2. Grease a 9 X 13 pan with cooking spray or oil and flour.
3. In a large bowl beat sugars, oil, ricotta cheese and vanilla.
4. Beat in eggs, one at a time.
5. Sift together dry ingredients and stir into first mixture.
6. Fold in pineapple, carrots, walnuts and raisins.
7. Bake 1 hour, or until center is done.
8. Cool and frost with your favorite cream cheese frosting.
9. Keep refrigerated after frosting.

brown sugar, sugar, ricotta cheese, vegetable oil, eggs, vanilla flavoring, flour, baking powder, baking soda, salt, ground nutmeg, cinnamon, carrots, pineapple, walnuts, golden raisins

Taken from www.food.com/recipe/carrot-cake-primo-62768 (may not work)