Carrot Cake - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. light salt
2 c. shredded carrots
1 c. water
1/2 c. golden raisins, chopped
1/2 c. honey
2 Tbsp. vegetable oil
1/2 c. nuts, finely chopped
3 Tbsp. brown sugar
1 can (8 oz.) juice-packed crushed pineapple (don't drain)
2 tsp. vanilla
powdered sugar for topping

Preparation

Preheat oven to 350\u00b0.
Combine first nine ingredients, blending dry ingredients well.
Add remaining ingredients and stir just until moistened.
Divide the batter between two 9-inch layer cake pans sprayed with nonstick cooking spray or use a 9 x 13-inch sheet cake pan.
Bake for about 25 minutes or until knife inserted in center comes out clean.
Cool cakes on rack, then remove from pans.