•  Preheat oven to 175°C/350°F. Grease and flour two 8-inch round cake pan (3 inches high). Line the bottom of the pan with baking paper. Set aside.
• In a large mixing bowl, combine the oil, Peotraco Refined Sugar, Peotraco Dark Brown Sugar, and eggs. Mix well.
• In another bowl, combine the flour, cinnamon powder, Peotraco Baking Soda, and salt.
• Add the flour mixture to the oil mixture and mix well.
• Stir in the carrots, crushed pineapple, nuts, and raisins.
• Pour the cake batter into the prepared cake pan. Bake for at least 45 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool in the pan for 10 minutes. Unmold the cake and allow to cool completely on a wire rack.

Cream Cheese Frosting Procedure

• Prepare the frosting. In a large mixing bowl, using an electric mixer, beat the cream cheese and the butter together until light and fluffy.
• Add the Peotraco Confectioner’s Powdered Sugar and continue beating at medium speed until a spreading consistency is achieved.

Assembly

• Position the cake in the center of an attractive cake tray or cake board. Spread an even layer of theprepared frosting.
• Place the second layer on top and cover with the rest of the frosting. Garnish with finely chopped walnuts and carrot toppers, if desired.