Carrot Cake With Cream Cheese Frosting

My version of the perfect carrot cake.

• Ready In: 50 mins
• Serves: 12

Ingredients

• Cake

• 2 1⁄4 cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 2  cups sugar
• 3  cups  shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1  cup  vegetable oil
• 4  eggs
• 1  teaspoon vanilla

• Frosting

• 1 (8 ounce) package cream cheese
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 (1 lb) box powdered sugar
• 1  teaspoon vanilla

Directions

1. Cake:.
2. Preheat oven to 350 degrees.
3. Prepare three 8 or 9 inch cake pans by oiling the bottom of the pans only and lining them with parchment paper cut to fit the bottom of the pans.
4. In large mixing bowl combine all cake ingredients and beat for 2 minutes.
5. Pour batter into prepared pans and bake about 30 minutes or until cake tests done with toothpick.
6. Cool in pans for 10 minutes; run a knife around the sides of the pans to loosen cake and turn out onto cooling rack to finish cooling.
7. Frosting:.
8. In medium mixing bowl combine all frosting ingredients and beat until light and fluffy.
9. Spread between layers and on top and sides of cake.