Rolled Carrot Cake with Cream Cheese Frosting

250 ml (1 cup) icing sugar

80 ml (1/3 cup) margarine or butter

1/2 package 250 g cream cheese (Philadelphia type), softened

5 ml (1 teaspoon) vanilla

Preparation :

Preheat the oven to 190°C (375°F). In a bowl, combine the dry ingredients.

In another bowl, mix the oil with the sugar. add the eggs one by one. Add the dry ingredients to the liquid ingredients. Add carrots, pineapple, raisins and nuts.

Pour the batter into a 33 cm x 23 cm (13 in x 9 in) pan. Cook for 15 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for 35 to 40 minutes.

Meanwhile, mix the ingredients for the icing until smooth and creamy. Frost the cooled cake. Take advantage