Easy Carrot Cake with Cream Cheese Frosting

Last year, Vicky asked for carrot cake for her birthday but we just couldn't coordinate schedules. Much to my disappointment we agreed to just let it go. This year was my chance to make it up to her and once again she requested carrot cake. So last Tuesday, two days before Vicky's birthday when she was in the office (she usually telecommutes) we had arranged that we would celebrate her birthday. Well when Tuesday came, the fates were not with us. The cake made it into the office but Vicky had not. She was not feeling well and decided to stay home. I knew the cake wouldn't last more than a few days so, with Vicky's blessing, we decided to share it with everyone anyway. It was gone in a matter of minutes! :-)
All was not lost. Vicky had said she was going to be in the office again this Monday and coincedently I had decided to make another carrot cake for dessert for a big Easter dinner I was making. So, I saved a piece just for her. I think the first cake a made was actually better but at least she got her carrot cake! I hope you had a great birthday!

Carrot Cake 
Yield: about 16 servings

Cake
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs, at room temperature
1/2 cup frozen pineapple-orange juice concentrate
1 cup vegetable oil
2 cups grated carrots (avoid mini carrots, normal sized carrots have more flavor)
1 81/2-ounce can crushed pineapple in juice, well drained
1/2 cup of chopped walnuts (optional)

Frosting
1 1/2 8-ounce packages cream cheese, about 10 minutes out of the fridge
1/2 cup unsalted butter, room temperature but still solid
2 cups powdered sugar
1/4 cup frozen pineapple-orange juice concentrate


Cake
Preheat oven to 350F. Grease 13 x 9 x 2 inch cake pan.


Combine flour, baking powder, ground cinnamon, baking soda and salt. Add oil and mix until combined. Add the eggs one at a time and mix. Add carrots, nuts and vanilla, mixing thoroughly.
Pour into prepared pan.

Bake for 25-30 minutes, until a toothpick in the center comes out clean. Cool in pan completely


Cream Cheese Frosting

Beat together cream cheese and butter until smooth and gradually add pineapple-orange concentrate.
Add powdered sugar and beat on high until well combined. Scrape down mixer and bowl a few times. Do not refrigerate until the cake is frosted. (Makes it much easier to spread).