Ingredients

• 1 cup unsalted butter, plus 1 tablespoon for cake pan
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups grated carrot
• 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup hot water
• 10 ounces finely chopped fresh pineapple, or tinned (well drained)
• 1/2 cup unsalted butter, room temperature
• 1/2 pound cream cheese, room temperature
• 2 cups icing sugar
• 1 tablespoon lemon juice

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Instructions

1. Special equipment: An electric mixer and 2 (9-inch) cake pans
2. For the cake: Preheat the oven to 375 degrees F.
3. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
4. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
5. Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
6. For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
7. Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
8. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
9. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback