CARROT CAKE
Yield: 1 (9-inch) 3-layer cake
3 cups all-purpose flour
21⁄2 cups sugar
1 cup golden raisins
3⁄4 cup chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
11⁄2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 cups finely grated carrot (about 5 large carrots)
2 (8-ounce) cans crushed pineapple, drained
4 large eggs, lightly beaten
1 cup canola oil
2 teaspoons vanilla extract
Cream Cheese Frosting, recipe follows
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
2. In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and…
