Carrot Cake

Ingredients:

2 cups Sugar

1 1/3 cups Vegetable Oil

3 Eggs

1 1/2 tsp Vanilla Extract

2 1/2 cups Flour, plus 1 tbsp

1 tsp Cinnamon

2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Pineapple, crushed

1 cup Raisins

5-6 Carrots, grated

For the frosting:

1 cup Butter, softened

3/4 lb Cream Cheese, softened

1/2 tsp Vanilla Extract

1 lb Powdered Sugar

Instructions:

Preheat oven to 350 degrees. In a stand mixer on medium speed mix together the sugar, oil, eggs and vanilla extract. In a separate bowl whisk together 2 1/2 cups of the flour, the cinnamon, baking soda and salt. Slowly add that into the wet ingredients. Once combined, add the pineapple. In a small bowl toss the raisins with 1 tbsp of the flour. Add that into the batter. Mix in the carrots and make sure everything is fully incorporated. Divide the batter into two parchment lined cake pans. Bake for 50-55 minutes or until a toothpick comes out clean.

For the frosting, whisk together the butter, cream cheese and vanilla extract. Add the powdered sugar and incorporate. Spread on the cakes once they have cooled completely. Enjoy!