ginger carrot cake with vanilla lime icing

ginger carrot cake-

4-5 cups grated organic carrots
30 ounces pineapple, crushed or tiny peices
1 cup peanut oil
3 cups white sugar
6 eggs
1-2 Tbs ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins
1-2 Tbs fresh chopped ginger

combine wet and dry ingredients separately, then mix slowly.  bake at 375 in large prepared dish until cooked through, about an hour.  let cool and remove or ice in the pan using vanilla lime icing.


vanilla lime icing-

2  250g pkgs whipped organic cream cheese
1/4 cup butter or non hydrogenated margarine, melted
2 cups powdered sugar

1 lime, juiced and use half its peel's zest

combine cream cheese and butter first, then add sugar and lime juice slowly in bits, beating well to avoid clumps.  add zest and let stay overnight to increase lime flavor.