Mini Carrot Cake Squares

Carrot Cake
Makes: 1, 9x13 cake
Prep Time: 30 minutes (plus cooling time)
Cook Time: 40-45 minutes

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups grated raw carrot
8 3/4 oz. crushed pineapple, drained

1/2 cup chopped nuts
1/2 cup raisins (optional)

Cream Cheese Frosting
1 cup (2 sticks) butter, softened
1  8-ounce package cream cheese
2 teaspoons vanilla extract
1 cup confectioners sugar

Peel, cut off the ends of your carrots, and grate them until you've reached two cups work and set aside.  Then sift together your flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.  Add your sugar, vegetable oil, and eggs to your mixing bowl and mix until combined.

Stir in the carrots, pineapple, nuts, and raisins.  Butter and flour a 9x13 pan and pour your batter into the prepared pan. 

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Allow to cool in the pan for 30 minutes, then transfer to a dishe to cool completely.

To prepare your frosting, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer.  Beat until well blended.  Then add your sugar and beat on high.  If too thick, add small amount of milk to spreading consistency.  Spread your frosting over the surface of your cake.  Cut your cake into small squares and sprinkle with chopped walnuts. Serve and enjoy!