Georgia's Carrot Cake

I cannot take credit for this amazing carrot cake.  This recipe comes from the kitchen of Georgia, a friend of my sister, but I can't imagine there being a better recipe out there. This cake is moist, sweet and completely decadent. 

 

INGREDIENTS:
2 cups flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar 

1-1 ¼  cup vegetable or canola oil
2 cups grated raw carrots (use a food processor if you have one)
1 can crushed pineapple, drained (8 ½ oz)
½ - ¾ cup chopped walnuts
1 – 1 ½ cups raisins

DIRECTIONS:
Preheat oven to 350

In a bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, beat together eggs and sugar. Let stand until sugar dissolves (10 mins). Stir in oil, carrots, and drained pineapple. Combine bowl with dry ingredients to bowl with wet ingredients.

Lightly oil and flour the pan(s). Divide the mixture into three 9-inch rounds (or one 13x9). 

Bake until cake springs back when touched):

One 13x9: 350 degrees for 55 minutes
Three 9-inch rounds: 350 degrees for 35-40 minutes

Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely. Frost cake when completely cool (frosting recipe below). Decorate with fresh berries, such as raspberries, blackberries, and/or blueberries (and mint leaves, for looks).

Vanilla Cream Cheese Frosting: 

(It's better to have too much frosting, than not enough so feel free to increase these measurements).

Mix the following ingredients together with an electric mixer (if you have one):

½ cup butter, softened
1 (8oz) package of cream cheese, softened
1 tsp vanilla
½ - 1 pound powdered sugar, sifted (depending on desired thickness)