What better way to get into the fall spirit than with a good old-fashioned carrot cake? This delicious recipe with a scrumptious cream cheese frosting comes straight from my Grandma's kitchen, but it has a slight twist on the traditional carrot cake with the addition of pineapple. It makes two good sized cakes that can either be stacked or kept as two separate cakes and it lasts well for a few days after baking. Enjoy! —Alexandra's Kitchen
Preheat oven to 350°F. Grease and flour two 9-inch layer cake pans and set aside.
Sift together flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Add sugar, oil, and eggs and mix together gently, being careful not to overmix. Gently stir in carrots and drained pineapple until thoroughly combined.
Pour the batter into the two prepared pans (there should be about the same amount of batter in each pan). Place the pans in the oven (preferably on the same rack so they cook evenly) and bake for 35-40 minutes, or until the top springs back when touched lightly with your finger.
Once baked, let the cakes cool for a few minutes in the pans then turn out onto racks to let cool. Once the cakes have cooled completely, you can frost them any way you please and enjoy!
Combine butter, cream cheese, and vanilla in a medium mixing bowl and beat with a mixer until well blended. Add sugar 1/2 cup at a time with the mixer on low (so as not to make the sugar spray everywhere). Once the cakes cool, go ahead and frost them!