2 1/2 cups (625 ml) pastry flour

1 tablespoon (15 ml) baking powder

2 teaspoons (10 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1 teaspoon (5 ml) ground nutmeg

1 teaspoon (5 ml) ground ginger

1/4 teaspoon (1 ml) ground cloves

1 1/4 cups (310 ml) canola or corn oil

1 1/2 cups (375 ml) sugar

1 1/2 cups (375 ml) brown sugar

4 eggs

3 cups (750 ml) grated carrots

1 cup (250 ml) crushed pineapple, drained

1 cup (250 ml) raisins

1 cup (250 ml) walnuts or pecans, toasted

Preheat the oven to 180 °C (350 °F).

Line the bottom and sides of a 33 x 23-cm (13 x 9-inch) Pyrex dish with parchment paper hanging over two sides. Butter thoroughly.

In a bowl, combine the flour, baking powder, baking soda and spices.

In another bowl, combine the oil, sugar and brown sugar with an electric mixer. Add the eggs and continue beating until the mixture is well blended. With a wooden spoon, add the carrots, pineapple, raisins, nuts, and stir to blend. Stir in the flour mixture. Pour into the pan.

Bake in the middle of the oven for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Cool completely, then unmould and frost generously. Cut into squares.

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