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!