Layered Carrot Cake

• Preheat the oven to 350°F and line two 9-inch round cake pans with parchment paper. Lightly coat with nonstick cooking spray.
• In a large bowl, combine 1 cup oil, 1 cup granulated sugar, 1 cup brown sugar stirring with a wooden spoon. Add the 4 whisked eggs, 2 cups grated carrotss, 1 cup crushed pineapple and 1 Tablespoon vanilla.
• Add the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt and 2 teaspoons ground cinnamon. Stir until just combined.
• Pour the batter into the prepared pans and bake for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. I like to wrap and freeze the cakes for 30 minutes to reduce crumbs.

Cream Cheese Frosting

• In a large bowl, beat 3/4 cup butter for 2 minutes with a hand mixer until light and fluffy. Add 8 ounces cream cheese and mix until smooth. Then slowly add 3-4 cups powdered sugar and 2 teaspoons vanilla and mix until smooth. Add more powdered sugar as needed to reach desired thickness and sweetness.
• Place one of the cake layers on a cake plate. Add 1/3 cup frosting to the top and spread evenly. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. If you would like to pipe the remaining frosting on the top, add an extra 1/4 cup powdered sugar at a time until it reaches desired consistency.