Carrot Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
3 eggs lightly beaten
2 teaspoons vanilla extract
1 1/2 cups grated carrots
1 cup drained pineapple tidbits (roughly chopped and then pressed through a seive to remove the excess liquid)
1/2 cup chopped lightly toasted pecans


Frosting:
1 cup butter, softened
8 ounces cream cheese, softened
1-1/2 c powdered sugar

Cake:
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Frosting:

Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.

Serving Size: Serving size from 10 slices

Number of Servings: 12

Recipe submitted by SparkPeople user MANDCANE.