Grandma Verna's Carrot Cake

• 1 ½ cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• ¼ tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 3 tbsp. honey
• ¾ cup white sugar
• ½ cup brown sugar
• 2 eggs
• ⅓ cup vegetable oil
• 2 tsp. vanilla extract
• 3 cups carrot, finely grated
• ½ cup canned crushed pineapple, drained
• ½ cup walnuts, finely chopped
• ½ cup raisins (optional)

• 1- 8 oz. package cream cheese, softened
• ½ cup butter, softened
• 2 ½ cups confectioner's sugar, sifted
• 1 tsp. vanilla extract

1. Set function to bake and preheat West Bend^® Platinum Edition™ Countertop Oven to 350°F. Lightly coat 8”x8” baking pan with oil, then dust with flour.
2. In a small bowl, combine grated carrots and brown sugar, set aside for 60 minutes. Stir in raisins, if desired.
3. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, lightly beat eggs then add honey, sugar, oil and 2 tsp. of vanilla until well blended. Add the flour mixture to the wet mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot / brown sugar mixture, pineapple, and walnuts by hand. Pour into the prepared baking pan.
4. Bake for 45-55 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.

Makes 18 servings.

1. In a medium bowl, cream the cream cheese and butter. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.