Mrs. Thompson's Carrot Cake

Prep :  30 minutes   Bake : 35 minutes   Makes 15 servings

3              cups shreeded carrots
1              can (20 ounces) crushed pineapple , well drained
2              cups sugar
1               cup canola oil
4              eggs
2              cups all-purpose flour
2              teaspoons baking soda
2              teaspoons cinnamon
Frosting :
1               package (8 ounces) cream cheese , softened
1/4            cup butter , softened
2               teaspoons vanilla extract
3-3/4         cups confectioners' sugar

1 .         In a large bowl , beat the first 5 ingredients  until well blended . In another bowl , mix the flour  , baking soda and cinnamon ; gradually beat into carrot mixture .
2 .         Transfer mixture  to a greased  13-inch baking pan  . Bake  at 350*  for 35 to 40 minutes  or until  a toothpick inserted  in center comes out clean . Cool completely on a wire rack .
3.          For FROSTING :In a large bowl , beat the cream cheese  , butter and vanilla  until blended  . Gradually beat in confectioners' sugar  until smooth . Spread over cake . Cover and refrigerate left-overs .

This carrot cake  is the best carrot cake  I ever tasted .