Recipe: Pineapple Carrot Cake with Cream Cheese and Ricotta Icing

Pineapple Carrot Cake

1 cup sugar
1 cup light brown sugar
1 cup oil
1 cup ricotta cheese
3 large eggs
2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 cup shredded carrots
1/2 cup crushed pineapple, in own juice
1/2 cup walnuts
2 1/2 cup raisins

Cream Cheese & Ricotta Icing (recipe to follow)

For Decoration
12 walnut halves to put on top of cake


Preheat oven to 350 degrees. Grease pan with oil and flour.

In large bowl, beat sugars, oil and ricotta cheese. Beat in eggs, one at a time.

Sift together dry ingredients and stir into first mixture.

Fold in carrots, pineapple, walnuts and raisins. Bake 1 hour or less depending on oven.

Cool cake and frost it with Cream Cheese Icing decorating it with walnuts.

Cream Cheese & Ricotta Icing

2 Tablespoons butter
4 ounces cream cheese, softened
1/2 cup ricotta cheese
1 teaspoon vanilla extract
2 cup confectioners' sugar

In bowl gradually blend with mixer at high speed cream cheese, ricotta, butter and vanilla. Add sugar gradually until icing is smooth and desired consistancy. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.

When vanilla is mixed in thourghly ice the cake.