Carrot Cake with Cream Cheese Frosting

Ingredients

• 1 teaspoon baking soda 
• 1.5 cups carrots grated
• 1 large eggs 
• 2 large egg whites 
• 1 cup flour all-purpose
• 0.8 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1 teaspoon orange rind grated
• 2 teaspoons pecans finely chopped
• 8 ounce pineapple in juice crushed canned
• 2 cups powdered sugar sifted
• 0.3 cup raisins 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• baking pan
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. Coat bottom of a 9-inch square baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 4 ingredients.
5. Combine pineapple and next 6 ingredients in a large bowl. Beat with a mixer at medium speed until well blended.
6. Add flour mixture; beat just until blended. Stir in carrot and raisins.
7. Pour batter into prepared pan.
8. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
9. Remove wax paper. Cool completely on wire rack.
10. Beat cream cheese with a mixer at medium speed until smooth. Gradually add powdered sugar; beat at low speed just until blended.
11. Place cake layer on a plate; spread top and sides with cream cheese mixture.
12. Sprinkle top with pecans. Store cake loosely covered in refrigerator.