Paul's Carrot Cake

Here is another fabulous recipe I got out of the newspaper when we lived down in Danville, CA.

Paul's Carrot Cake

Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins

In a large bowl, cream together the oil and sugars.  Add the eggs, beating until well blended.  In another bowl, blend the flour, salt, baking soda, baking powder and spices.  Add this mixture about 1/2 at a time to the oil/eggs mixture  mixing just enough to blend.  Add in the carrots, pineapple, nuts and raisins into the batter.

Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan.  Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.

Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.

Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind

In a large bowl, mix the cream cheese with the butter until fluffy.  Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended.  Blend in the vanilla and lemon rind and frost the cake(s).