Gingered Carrot Cake With Cream Cheese Frosting

• 2 1/2 c. flour
• 2 t baking soda
• 2 t cinnamon
• 1 t baking powder
• 1 t ginger
• 1/2 t nutmeg
• Salt
• 4 eggs
• 1 c butter, softened
• 3/4 c. sugar
• 3/4 c. light brown sugar
• 8 oz. crushed pineapple
• 1T vanilla
• 3 1/2 c. carrots (about 1 lb.)
• 1 c. chopped walnuts
• 3/4 c. raisins
• 1/4 c. finely chopped crystallized ginger
• Frosting
• 6 oz. softened cream cheese
• 3 T softened butter
• 2 t vanilla
• 2 1/4 c. confectioners sugar
• Chopped crystallized ginger for garnish

1. Preheat oven to 350*. Butter & flour 2 9" cake pans.
2. On waxed paper, combine flour, baking soda, cinnamon, baking powder, ginger, nutmeg, 1 t. salt.
3. On medium speed, mix eggs, butter & sugars for 2 minutes. Beat in pineapple (with juice) and vanilla.
4. On low, add flour and beat just until blended. Stir in carrots, walnuts, raisins and ginger. Spoon into pans.
5. Bake for 32-35 minutes.
6. Cool in pans for 15 min. With thin knife, loosen sides of cake & invert onto rack.
7. Frosting: On low, mix cream cheese, butter & vanilla. On medium-hi, beat 2 min. until very fluffy. On low, add confectioners sugar and beat 2 min. or until smooth. Makes about 1 3/4 c.
8. Frost tops of each layer.
9. 640 cal., 116 carbs

flour, baking soda, cinnamon, baking powder, ginger, nutmeg, salt, eggs, butter, sugar, light brown sugar, pineapple, t, carrots, walnuts, raisins, crystallized ginger, frosting, cream cheese, t, vanilla, confectioners sugar, ginger

Taken from www.epicurious.com/recipes/member/views/gingered-carrot-cake-with-cream-cheese-frosting-50057503 (may not work)