Fourteen Carat Carrot Cake

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1 teaspoons ground cinnamon
• 11/2 teaspoon nutmeg
• 4 eggs
• 2 cups sugar
• 1 cup oil
• 2 cups grated raw carrots
• 1 (19 ounce) can crushed pineapple in juice, drained
• 1/2 cup chopped nuts (walnuts or pecans) if desired
• VANILLA CREAM CHEESE FROSTING
• 1/2 cup butter
• 1 (8 ounce) packag9 in. e cream cheese, softened
• 1 teaspoon vanilla
• 2 cups confectioners' sugar (sifted)

1. Preheat oven to 350u0b0F.
2. Sift together flour, baking powder, soda, salt and cinnamon.
3. In mixing bowl, beat eggs and add sugar and beat till white and fluffy
4. Let stand until sugar dissolves, about 10 minutes.
5. Stir in oil, carrots, drained pineapple and nuts.
6. Stir in dry sifted ingredients and beat until well blended--3 minutes or so with blender.
7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
8. (I used 2 9 inch spring form pans)
9. Bake at 350u0b0F for 35 to 40 minutes or until cake springs back when lightly touched.
10. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before icing
11. Frosting
12. Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
13. Add powdered sugar gradually, beating vigorously.
14. If frosting is too thick, thin with a few drops of milk to spreading consistency.

flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, eggs, sugar, oil, carrots, pineapple, nuts, vanilla cream cheese, butter, cream cheese, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/fourteen-carat-carrot-cake-52817661 (may not work)