Ingredients:
- 2 1/4 C. all purpose flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice or allspice
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 C. light brown cane sugar
- 3/4 C. cane sugar
- 3 T corn starch
- 1 tsp. vanilla
- 1 C. vegetable oil
- 2 C. finely grated carrots
- 1 14 oz. can crushed pineapple, drained (keep the pineapple juice separate)*
Frosting
- 1 package soy cream cheese
- 1/3 C. soy margarine (like Earth Balance), softened
- 1 tsp. vanilla
- 1 C. confectioners sugar
Preheat the oven to 350°F. Blend sugar with the oil and vanilla. In a separate bowl, mix the dry ingredients. Combine the dry and wet, stirring until just mixed. Fold in the carrots, pineapples, and the nuts and raisins.
Butter a 9×13″ pan and bake for 40 to 45 minutes.