The Best Carrot Cake
- 3 C Shredded carrots
- 1 TB Lemon juice
- 1 Can crushed pineapple drained
- 3 C Flour
- 2 C Sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 1/2 C vegetable oil
- 5 Eggs
- 2 tsp vanilla
Heat oven to 350
Combine all ingredients in bowl. Beat till mixed with hand mixer.- Butter 2 8" round cake pans. Pour the mixture into them. Bake for 50 minutes, testing with a toothpick to make sure they are cooked (if they are wet when inserted and removed, continue baking for a few minutes).
- Remove the cakes from the oven and let them rest for a few minutes before removing them from the molds, then take them out and let them cool. When cooled add a layer of cream cheese frosting. Top with remaining cake layer and slather remaining frosting over entire cake!
