I made this fit-for-Fall Carrot Cake (with Cinnamon and Pineapple) and Cream Cheese Frosting...
for my Baby. It was his first taste of Cake - and he thoroughly enjoyed it.
Fall Carrot Cake (with Cinnamon and Pineapple) and Cream Cheese Frosting
2. 5 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon kosher salt, 4 eggs, 1 cup sugar, 3/4 cup brown sugar, 1 cup vegetable oil, 1 tablespoon vanilla, 3 cups hand grated carrots, 8 ounces crushed pineapple (canned).
Preheat the oven to 350 degrees. Grease a 13 by 9 glass baking dish with cooking spray. Hand grate enough (washed) carrots to yield 3 cups (about a 1/2 pound) and set them aside. In a medium sized mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. In a large mixing bowl, whisk together the eggs, sugars, oil, and vanilla. Add the flour mix in 2 to 3 parts. Fold in the carrots and pineapple last. Pour the cake batter into your prepared baking dish and bake for 45 to 50 minutes, or until an inserted knife comes out clean. Allow your cake to cool completely before icing and slicing.
Cream Cheese Frosting
8 ounces cream cheese, 3 tablespoons unsalted butter, 1 teaspoon vanilla, 2 cups confectioners' sugar.
Using an electric mixer, beat the cream, butter, and vanilla together until smooth. Add the sugar in 4 parts, beating into smooth after each addition. Spread in an even layer over your cooled Fall Carrot Cake.
May you soak up all that is left of beautiful Fall!