1 c. sugar
1 c. light brown sugar
1 c. oil
1 c. ricotta cheese
3 lg. eggs
2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 c. shredded carrots
1/2 c. pineapple, crushed
1/2 c. walnuts
2 1/2 c. raisins

CREAM CHEESE FROSTING:

2 tbsp. butter
4 oz. cream cheese
1/2 c. ricotta cheese
1 tsp. vanilla extract
2 c. confectioners' sugar
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.