Day 19 Carrot Cake

First time making a cake, well does cheese cake count. I did that once and the center was gooey. So this is a go round of a horse of a different color.

Ingredients

Carrot Cake
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
4 eggs
1 1/2 cups vegetable oil
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
2 cups finely grated carrots
1 cup crushed pineapple
Cream Cheese Frosting
1/2 cup butter, at room temperature
2 cups confectioners’ sugar
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract

Directions

Carrot Cake

1. Preheat oven to 350˚F.
2. Grease and line three 8-inch pans (for a 3 layer cake) or two 9-inch pans (for a 2 layer cake)
3. Mix together the flour, baking powder, baking soda, salt, cinnamon and sugar.  Add the oil and using an electric mixter on low, mix together, adding in the eggs while mixing.
4. Once combined using a wooden spoon mix in the crushed pineapple and then the grated carrots.
5. Bake for 30-45 minutes or until a cake tester poked into the middle of the cake comes out clean. (Times will vary if you are doing the 3, 8 inch or the 2, 9 inch cake pans)  
6. Set the cake pans on cooling racks and let cool for 5 minutes, then turn out of the pans onto the racks and let continue to cool before frosting.

Cream Cheese Frosting

1. In a mixing bowl, using an electric mixer, beat the butter and cream cheese together until light and fluffy. Gradually mix in the sugar and the vanilla. 
2. Beat until nice and spreadable.

Assembly

1. Put the first layer of cake on a cake plate. Spread some frosting on it.
2. Repeat with 2nd and 3rd layer.
3. Frost the entire outside of the cake.

Original Simple Carrot Cake With Cream Cheese Frosting Recipe found at Grandmothers Kitchen Recipes.