• Cooking Time: 45 to 55
• Servings: Serves 8 to 10
• For the cake:
• 2 1/2 cups All-purpose flour
• 1 Tablespoons Baking soda
• 1/4 teaspoon Salt
• 2 teaspoons Cinnamon
• 1 cup Light brown sugar, packed
• 1 cup White sugar
• 1 1/2 cup Butter, softened
• 3 large Eggs
• 2 teaspoons Pure vanilla extract
• 3 cups Grated carrots
• 1/2 cup Crushed pineapple, drained
• 1 cup (6-oz.) golden raisins
• 1 cup (4-oz.) chopped walnuts or pecans
• For the icing:
• 16 oz Cream cheese, softened
• 1/2 cup Salted butter, softened
• 1 Tablespoon Fresh lemon juice (about 1 large lemon)
• 2 teaspoons Pure vanilla extract
• 3 cups Confectioners' sugar
• baking spray (or any oil and flour baking spray)

1. Preheat oven to 350-degrees.
2. Grease and flour two 9-inch cake pans.
4. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and nuts. Blend on low until thoroughly combined.
6. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 45-55 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
8. To make the icing: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
9. Ice the cake between layers and sides and top.
10. Refrigerate 1 hour to set icing.

This recipe has been a favorite of all my clients, friends and family. This makes a decadent and rich carrot cake covered in a cream cheese frosting.