Spiced Carrot Cake With Orange-Ginger Cream Cheese Frosting

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoons Nutmeg
• 3/4 cups Sugar
• 3/4 cups Brown Sugar, Packed
• 3 whole Eggs
• 3/4 cups Vegetable Oil
• 1 teaspoon Vanilla
• 2 cups Carrots, Grated
• 1 cup Crushed Canned Pineapple, Drained
• _____
• FOR THE ICING:
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1/4 cups Butter, Room Temperature
• 1 teaspoon Vanilla
• 1-1/2 cup Icing Sugar
• 2 Tablespoons Fresh Grated Ginger
• 1 Tablespoon Freshly Grated Orange Zest

1. 1. Preheat oven to 350u0b0F. Grease and flour a 12"x9" cake pan and set aside.
2. 2. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. In a separate mixing bowl beat together the sugars, egg, oil and vanilla until smooth. Pour it over the dry ingredients and stir until just moistened. Add in carrots and pineapple and stir. Spread into the pan.
3. 3. Bake in the centre of the oven for 40 minutes or until the centre of the cake gives back to touch and a toothpick inserted comes out clean. Cool in the pan for 10 minutes and then invert on a cooling rack until completely cooled.
4. 4. To make the icing: Using a large bowl, beat the cream cheese and butter until fully smooth. Beat in the vanilla and add the icing sugar one-third at a time, until smooth. Add in the grated ginger and orange zest and beat until incorported. Spread over the cake.

allpurpose, baking powder, cinnamon, baking soda, salt, nutmeg, sugar, brown sugar, eggs, vegetable oil, vanilla, carrots, pineapple, cream cheese, ubc, vanilla, icing sugar, ginger, freshly grated orange

Taken from tastykitchen.com/recipes/desserts/spiced-carrot-cake-with-orange-ginger-cream-cheese-frosting/ (may not work)