ROBERT'S FAMOUS CARROT CAKE RECIPE:
1 1/2 cups sugar
1 1/2 cups vegetable oil
4 XL eggs
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tablespoon cinnamon
2 cups grated raw carrots
10 oz crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup butter
8 oz cream cheese (room temperature)
1 teaspoon good vanilla extract
1 lb confectioners sugar
Preheat oven to 350 degrees. The butter and flour two 9 inch cake pans.
In a mixing bowl, mix the sugar, oil and eggs until completely combined and golden yellow.
Sift together the flour, baking powder, baking soda, salt and cinnamon and add to egg mixture. Mix to combine.
Add carrots, pineapple, nuts and mix to combine again. Pour evenly into the two cake pans and bake at 350 for about 35 minutes or until toothpick or knife comes out clean when inserted into middle of pan.
Let cakes cool until cool to the touch, about 45-60 minutes.
When the cakes are completely cool, it's time to make the frosting. Combine the butter, cream cheese and vanilla until well combined. The add the powdered sugar and gradually mix until powder is incorporated and then turn on medium until combined.
Frost the middle and outside of cake generously and enjoy!!