Categories: Dessert

Ingredients

• 2 1/2 c flour
• 2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 c sugar
• 1 1/4 c veggie oil
• 4 eggs
• 2 1/2 tsp vanilla extract
• 3 large carrots finely shredded (1 1/2 c)
• 1 can (8oz) crushed pineapple in juice
• 1 c chopped walnuts
• 1/2 c raisins
• 1lb cream cheese (neufchatel)
• 4tbsp unsalted butter softened
• 3 c confectioner sugar
• chopped walnuts for garnish

Directions

1. at oven 350. Coat bottoms of 3 8×2 round cake pans with cooking spray. line bottom of pans with wax paper. Coat with spray.

2. In med size bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl beat sugar oil eggs and 1 1/2 tsp of the vanilla until blended. On low speak gradually beat in flour mixture until smooth, stir in carrots pineapple with its juice, nuts and raisins. Divie batter among pans. About 2 generous cups in each. Spread evenly.

3. Place 2 on the middle rack and the third in the middle of the top rack. Bake at 350 for 40 min or until toothpick comes out clean. turn out onto wire racks removing pans and wax paper.

4. In large bowl beat cream cheese butter and remining teaspoon vanilla until light and creamy about 2 min. On low speed gradually beat in confectioners sugar until fluffy. About 2 min.

5. With serrated knife trim tops of layers to make level. Place one on serving play spreak 3/4 c frosting over top. Repeat with second layer. Place thrid on and spred with 1 c frosting. spread remaining around cake on the side. Garnish with chopped nuts. Refrigerate 1 hour or until frosting is set.

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