Best Ever Carrot Cake

Carrot Cake:

• ¾ c. sugar
• 1 ½ c. all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ⅔ c. vegetable oil
• ½ tsp salt
• 1 tsp. ground cinnamon
• 2 large eggs
• 2 c. carrots, shredded
• ½ c. pineapple with syrup, crushed
• 1 tsp. vanilla extract

Cream Cheese Frosting:

• 3 oz. cream cheese, softened
• 2 c. confectioner's sugar
• 1 tbsp. butter, softened
• 1 tsp. vanilla extract
• 1 tbsp. milk

Preheat oven to 350°F. In a medium bowl combine dry ingredients: sugar, flour, baking powder, baking soda, cinnamon and salt.

In seperate bowl, combine vegetable oil, eggs, carrots, crushed pineapple with syrup and vanilla. Mix with a hand mixer at medium speed until all ingredients are combined (about 2 minutes). Gradually add dry mixture to wet ingredients; mix well after each addition. Grease a 9x9-inch or 11x7.5- inch pan (anything larger will come out too thin) and pour batter into the pan. Bake for 35 minutes or until golden brown.

To make cream cheese frosting: combine all ingredients in a bowl and mix until smooth. Let cake cool and top with frosting.