Carrot Cake

1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup sugar

1 1/4 cup grated carrot
2/3 cup vegetable oil
2 large eggs
8 oz crushed pineapple, drained
1 tsp vanilla

11 oz cream cheese, room temperature
2/3 cup butter, room temperature
1 1/2 tsp vanilla
16 oz powdered sugar

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Preheat oven to 350F.

Combine first six ingredients in a large bowl. Combine carrot and next four ingredients, mixing well; add to dry ingredients, and beat at medium speed 2 minutes.

Pour batter in a prepared 13x9 pan. Bake for 35 minutes or until toothpick comes out clean. Cool in pan on wire rack.

Beat cream cheese and butter at medium speed until creamy; add vanilla and powdered sugar, beating until smooth. Spread on top of cake. Store in refrigerator.