2 c. unbleached all-purpose flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 c. oil
3 eggs, lightly beaten
2 tsp. vanilla
1 lb. carrots, peeled and grated
1 c. crushed pineapple, with juices
1 c. walnuts
2 Tbsp. minced fresh garlic
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. Set aside.
Sift the flour, sugar, baking soda, salt and spices together in a large bowl. Add the oil, eggs and vanilla and beat well. Fold in the carrots, pineapple, walnuts and fresh garlic. Stir well. Pour the batter into the prepared pan. Bake 45 min. - 1 hour. Cool in pan for 10 minutes. Invert onto plate and cool completely. Prepare frosting.
8 oz. cream cheese
1/2 c. margarine
1-1/2 Tbsp. lemon juice
1 tsp. freshly grated lemon rind
1 clove garlic, peeled and finely minced
1 lb. confectioner's sugar
Blend frosting ingredients until creamy. Frost cake. If desired, sprinkle additional walnuts on top of cake.