Carrot Cake and Cream Cheese Frosting

Description
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Ingredients

 * 2 3/4 cups Grated Carrots
 * 1 cup puréed pineapple
 * 2 1/4 cup flour or cake flour
 * 1 1/2 cups Sugar
 * 1/2 cup brown sugar
 * 1 tsp. baking powder
 * 1 1/4 tsp. baking soda
 * 4 eggs
 * 1 cup vegetable oil
 * 2 tsp. cinnamon (Ground)
 * 1/4 tsp. ground cloves
 * 1/4 tsp. salt
 * Frosting
 * 16 oz. cream cheese
 * 5 cups confectioner's sugar
 * 2 tsp. extract
 * Pre-heat oven to 350 °F.
 * Grease and flour 2 9 inch cake pans

Directions

 * Mix dry ingredients together in a large bowl.

Blend in oil then beat in eggs 1 at a time.

Stir in pineapple purée and carrots

and mix until well blended.

Pour into the two greased pans and bake for about 30 minutes

or until a cake tester comes out clean.

Remove cakes from oven and

allow them to set for 3–5 minutes.

Remove from pans and cool completely

on a wire rack before frosting.

Beat cream cheese until light and fluffy.

Beat in vanilla. Gradually beat in confectioner's sugar.

Frost cake when it is completely cooled.