The Best Carrot Cake EVER!!!

This weeks' blog hop is right up my alley! Anybody who knows me knows I love to bake - especially desserts. SO, I thought I would share one of my most favorite recipes.

CARROT CAKE

Combined preparation and baking time: about 1 hour

Serves 8 to 10

Ingredients Required:

2 cups raw sugar
4 eggs
1 1/2 cups vegetable oil
2 cups unbleached flour
2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cups grated carrots
1 (16 oz) can crushed pineapple, drained
1 cup chopped pecans

Frosting:

1 (8 oz) package cream cheese, softened
1 tsp vanilla
1 ob powdered sugar, sifted
1 cup butter, softened

In mixing bowl, beat raw sugar and eggs thoroughly. Mix in vegetable oil. Stir in carrots, pineapple, and pecans. Stir together flour, cinnamon, baking powder, baking soda, and salt. Add to egg mixture, beating until just comgined.

Spread evenly into two greased and floured 9-inch round cake pans (or one 9 x 13-inch rectangle pan). Bake at 350 degrees for 35 to 40 minutes or until cake pulls slightly away from edge of pan. Cool 10 minutes and remove the cake from pan. Cool on wire rack.

Frosting:

In large mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar. Bean until smooth Spread top of one layer with 1/3 of cream cheese mixture. Place second layer on top and spread top and sides with frosting.