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 .
