Cream the margarine. Add the brown sugar and eggs; mix well. Then add the flour, baking powder and baking soda; mix well. Add walnuts, pineapple, carrots, vanilla, currants and cinnamon. Blend well. Bake in an 8x12-inch baking dish for 45 minutes. Serve warm with light cream.
This is the nicest carrot cake I have ever tried... light, full of flavour, moist, not dry.
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