Carrot Cake with Cream Cheese Frosting (by MAK)

Ingredients:

1. 4 Eggs
2. 1 ¼ vegetable oil
3. 3 cups grated carrots
4. 2 cups granulated sugar (or 1 cup packed brown and ½ cup granulated sugar)
5. 2 cups all purpose flour
6. 2 tsp baking powder
7. 2 tsp baking soda
8. 2 tsp ground cinnamon
9. 1 tsp vanilla
10. 1 tsp salt
11. 1 small can pineapple of tidbits (or cut pineapple rings into small pieces)

Method:

• Preheat oven to 350 degrees
• In a large mixing bowl, using an electric hand mixer on medium speed, mix egg, oil, sugar and vanilla until well blended. Sift flour, baking powder, baking soda, cinnamon and salt and slowly add to egg mixture using a wooden spoon until all ingredients are blended. The batter will become quite thick. Finally, add carrots (and pineapple, optional) until blended
• Bake in two round pans (or one rectangular pan) for about 50 minutes (the tops will appear golden and a toothpick inserted in the center comes out dry). Let cool for at least 1 hour before frosting

Cream Cheese Frosting:

1. 2 pkgs Philadelphia Cream Cheese
2. ½ cup of butter (one stick)
3. 3 cups of icing sugar

Method:

• Let cream cheese and butter stand at room temperature for about 2 hours. Combine cream cheese and butter together until smooth using an electric hand mixer on medium speed. Sift icing sugar and combine with cream cheese mixture until fully blended