Carrot Cake With Cream Cheese Frosting

Note from Cheri: A reader emailed asking for a recipe for a classic carrot cake with cream cheese frosting. Here's what I came up with. Enjoy!

Cake 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 1/4 tsp. ground cloves 1/4 tsp. salt Optional Add Ins 1/2 cup nuts and/or raisins Frosting 16 oz. cream cheese 5 cups confectioner's sugar 2 tsp. vanilla extract

Makes a double layer nine inch cake Pre-heat oven to 350°F.Grease and flour 2 9 inch cake pans. 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 abour 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.