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!

Ingredients:
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
Icing:
1 box confectioner’s sugar
1 8-oz pkg. cream cheese
1/3-cup butter
2 tsp vanilla

Directions: 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.

Connie's Carrot Souffle

Another holiday tradition :)
Ingredients:
1 lb carrots
½ cup melted butter
½ cup sugar
3 Tbs. flour
1 tsp. baking powder
½ tsp. vanilla
2 eggs

Directions: Cook carrots in salt water til tender. Combine carrots and butter in blender. Blend until smooth. Add remaining ingredients. Blend well. Spoon into lightly greased 1 qt. Shallow dish. Bake at 350 for 45 minutes