Carrot Cake

3 cups all purpose flour

2 cups sugar

3 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp ground allspice

1 tsp salt

1 cup applesauce

1 cup canned crushed pineapple, lightly drained

½ cup vegetable oil

5 large eggs

1 ½ tsp vanilla extract

3 cups finely shredded carrots

2 cups chopped walnuts

2 cups golden raisins (optional)

Cream Cheese Frosting

16 oz cream cheese, softened

1 cup salted butter, softened

1 tsp vanilla extract

3-4 cups powdered sugar

Cake:

1. Preheat oven to 350 degrees. Lightly grease three 9 inch cake rounds. Dust with flour or line bottoms with parchment paper.
2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3. Add aplesauce, crushed pineapple, vegetable oil eggs, and vanilla. Use a hand mixer to beat on medium speed until smooth.
4. Use a rubber spatula to stir in shredded carrots, walnuts, and raisins until just combined.
5. Divide batter among the three pans.
6. Bake for 30-35 minutes.
7. Cool on wire rack for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.

Frosting:

1. Use a hand mixer to beat cream cheese and butter together for 1 minute. Add in vanilla extract and mix until combined.
2. Slowly add in powdered sugar, one half cup at a time until smooth.