Ingredients:
For the Cake:
- 500 ml (2 cups) finely grated carrots
- 250 ml (1 cup) drained pineapple chunks or crushed pineapple
- 125 ml (1/2 cup) raisins
- 125 ml (1/2 cup) chopped walnuts
- 500 ml (2 cups) all-purpose flour
- 10 ml (2 tsp) baking powder
- 10 ml (2 tsp) ground cinnamon
- 7.5 ml (1 1/2 tsp) baking soda
- 5 ml (1 tsp) salt
- 250 ml (1 cup) vegetable oil
- 500 ml (2 cups) granulated sugar or brown sugar
- 4 large eggs
For the Cream Cheese Frosting:
- 250 ml (1 cup) powdered sugar (icing sugar)
- 80 ml (1/3 cup) softened margarine or butter
- 1/2 package (125 g) softened cream cheese (Philadelphia-style)
- 5 ml (1 tsp) pure vanilla extract
Instructions:
Preheat your oven to 190°C (375°F). Grease and flour a 33 cm x 23 cm (13 in x 9 in) baking pan. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, whisk together the vegetable oil and sugar until well combined. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, pineapple, raisins, and walnuts. Pour the batter into the prepared baking pan and spread it evenly. Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan. While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened margarine or butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve this moist, flavorful carrot cake roll, perfect for any occasion!
