Carrot cake

I haven't been able to do a lot of baking lately, but I did find time to try out this carrot cake recipe I found in the January/February 2013 issue of Taste of Home. This recipe was crazy good, but it also has a crazy thick layer of cream cheese frosting on top. It was almost too much frosting. Almost. My hubby really enjoyed the addition of crushed pineapple in the cake.

Here's the recipe, if you want to try it at home.  This would be a terrific cake for Easter or to bring to a church potluck.  Enjoy!

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Carrot Cake

Recipe from Taste of Home

• 3 C. shredded carrots
• 1 can (20 oz.) crushed pineapple, well drained
• 2 C. sugar
• 1 C. canola oil
• 4 eggs
• 2 C. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon

Frosting:

• 1 package (8 oz.) cream cheese, softened
• 1/4 C. butter, softened
• 2 tsp. vanilla extract
• 3-3/4 C. confectioners' sugar

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.

Transfer mixture to a greased 13-inch-by-9-inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.

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 leftovers.