Carrot Cake

2 ¹⁄₂ cups all-purpose flour

2 teaspoons baking soda

¹⁄₄ teaspoon salt

2 teaspoons cinnamon

1 cup light brown sugar, packed

1 cup white sugar

1 ¹⁄₂ cups butter, softened

3 large eggs

2 teaspoons pure vanilla extract

3 cups carrots, grated

¹⁄₂ cup crushed pineapple, drained

1 cup raisins

1 cup walnuts, chopped

ICING

450 g cream cheese, softened

¹⁄₂ cup salted butter, softened

1 tablespoon fresh lemon juice

2 teaspoons pure vanilla extract

3 cups confectioners' sugar

1. Preheat oven to 175 C. Grease and flour two round cake pans.

2. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.

3. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. 

4. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean.

5. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

6. ICING: In a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth; add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.