Carrot-Pineapple Cake with Cream Cheese Frosting

Carrot-Pineapple Cake
Serves 12

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup shredded carrot
1 cup tidbit pineapple, with syrup

1) Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl. 2) Add vegetable oil, eggs, vanilla, carrot, and pineapple. Mix all ingredients together until moistened and integrated.
3) Bake in greased and lightly floured 13 x 9 inch pan at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.


Cream Cheese Frosting

6 ounces cream cheese, room temperature
8 tablespoons butter, room temperature
2 teaspoons vanilla
dash salt
4 cups powdered sugar
2-3 tablespoons milk

1) Cream butter and cream cheese together, then beat in vanilla and salt.
2) Gradually add powdered sugar until incorporated. If frosting is too thick, stir in milk in small amounts until you get the desired consistency. Enjoy!