Best Carrot Cake

• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 1-1/2 cups vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups shredded carrots
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 cup golden raisins
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar

1. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
2. Transfer to a greased 10-in. fluted tube pan. Bake at 350u0b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
3. For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

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

Taken from www.tasteofhome.com/recipes/best-carrot-cake/ (may not work)