Classic Carrot Cake - cooking recipe

Ingredients

DRY INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon clove
WET BATTER INGREDIENTS
4 large eggs
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup canola oil
1 (300 ml) can eagle brand sweetened condensed milk
ADDITIONS
3 cups carrots, finely grated
1 cup pecans, chopped
ICING
2 (250 g) packages cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla
GARNISH
1 cup pecan halves

Preparation

DRY INGREDIENTS: Sift dry ingredients together.
WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.