Tina’s Famous Carrot Cake

1. Preheat oven to 350 degrees

2. Grate/ puree carrots (about 7-8 medium-size) in food processor. You want them to be closer to a pureed consistency for this cake. It makes the cake more moist and more appealing to non-veggie lovers.

3. Combine dry ingredients (except for powdered sugar) in large bowl.

4. Combine eggs and oil, whip together.

5. Add eggs/oil, carrots, pineapple, and pineapple juice to dry mixture and mix together with large spoon. Batter will be thick.

6. Spray a 13 x 9 inch glass pan with cooking spray and then pour in the batter. Bake for 30-35 minutes.

7. Cool before frosting

Frosting:

1. Whip together cheese and butter

2. Add powdered sugar to taste (start with 1 cup)

3. Spread over cake in thin layer (the less sugar you put in the less frosting you get but it tastes creamier so a thin layer is fine)

ENJOY!!!