Thursday, September 11, 2008

Gigi's Super-Moist Carrot Cake

Hope I don't hurt anyone's feelings, but this is undoubtedly the best carrot cake I have ever tasted in my life! The pineapple makes it so moist and sweet!

2 cups sugar
4 eggs
1 ½ cup vegetable oil
2 cups flour
2 tsp soda
2-½ tsp cinnamon
3 cups shredded carrots
1 cup pineapple, crushed and drained
1 box confectioner’s sugar
1 8-oz pkg. cream cheese
1/3-cup butter
2 tsp vanilla

Beat sugar and eggs well. Add oil and beat. Sift dry ingredients together and add to sugar/eggs mixture. Add carrots and pineapple. Bake at 350 for 35 minutes in 3 9-inch cake pans. For Icing: Cream softened cheese and butter; add sugar gradually. Add vanilla and spread between layers and on top and sides. Keep cool in refrigerator.