1 cup chopped walnuts
4-5 medium carrots shredded
3 large eggs
1 1/2 cup sugar
3/4 vegetable oil
1/4 cup water
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 8 oz can crushed pineapple (undrained)
Preheat oven to 375 degrees. Grease a 13x9x2 inch pan.
Beat eggs until foamy. Add sugar, oil, water, and vanilla. Beat for 30 seconds.
Sift flour, baking powder, soda, cinnamon, salt, ginger and nutmeg together. Add flour mixture to egg mixture in three parts. Gently mix carrots, nuts and pineapple into batter. Do not over mix.
Bake for 30-35 minutes. Cool cake completely before adding icing.
ICING
1 package cream cheese
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla on low speed until smooth. Gradually beat in sugar.