Carrot Cake with Cream Cheese Frosting

Cake ingredients:

3 cups all purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

2 cups shredded carrots

1 20 oz can crushed pineapple, drained

1 ½ cup vegetable oil

2 cups sugar

2 tsp vanilla

3 eggs, beaten

1 cup chopped pecans, or other nut

1 cup raisins, optional

Cream Cheese Frosting

Ingredients

I stick of butter softened (½ cup)

1 8 oz pk cream cheese, softened

1 tsp vanilla

1 tsp cinnamon, optional

¼ tsp of salt

4 cups of powdered sugar

Preheat oven to 350 Degrees F. Grease and flour your cake pans. In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt, mix well with a fork or spoon. Set aside.

In a separate bowl, mix together carrots, pineapple, oil, sugar, vanilla, beaten eggs and pecans, mix until combined. No need to over mix.

Add dry ingredients to wet ingredients until combined. Pour into prepared pans and bake for 42-46 minutes. Check cake for doneness with a toothpick and it comes out clean. Let cool in the cake pans for about 10 minutes before cooling on rack. Completely cool before you frost your cake.

Frosting:

Cream together butter and sugar until smooth on med speed with your hand mixer (or stand mixer). Add vanilla and salt. Gradually add powdered sugar until smooth and creamy. Frost your completely cooled cake. Enjoy!!!!