Carrot Cake Primo

This rich, moist cake is best made at least a day ahead of serving.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1  cup  packed light brown sugar
• 1  cup sugar
• 1  cup ricotta cheese
• 1  cup  vegetable oil
• 3  large eggs
• 1  teaspoon vanilla flavoring
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1  teaspoon cinnamon
• 2  cups  shredded organic carrots (they're sweeter)
• 1⁄2 cup  canned crushed pineapple, drained
• 1⁄2 cup  chopped walnuts
• 2  cups golden raisins

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 X 13 pan with cooking spray or oil and flour.
3. In a large bowl beat sugars, oil, ricotta cheese and vanilla.
4. Beat in eggs, one at a time.
5. Sift together dry ingredients and stir into first mixture.
6. Fold in pineapple, carrots, walnuts and raisins.
7. Bake 1 hour, or until center is done.
8. Cool and frost with your favorite cream cheese frosting.
9. Keep refrigerated after frosting.