I would really enjoy it. Thanks. 
Pineapple Carrot
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups sugar
1 1/4 cup vegetable oil
4 eggs, Unbeaten
3 cups raw carrots (I use the food processor to chop it really fine)
1/2 cup chopped nuts, (I use pecans)
1 large can crushed pineapple, drained (reserve some of the juice)
FROSTING:
2 teaspoon vanilla extract (use real, not imitation...you can tell)
1 (8 ounce) package cream cheese
1/4 cup butter or margarine (I use Imperial brand margarine...don't use SPREAD), softened
1 Box powdered sugar
*optional chopped nuts (pecans) for decoration
**I double the frosting recipe
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour THREE 9" layer cake pans. I trace the bottom of the cake pans on a piece of wax/baking paper and cut out the circle then put it in the bottom of the cake pans AFTER it has been greased and floured. It helps the cake come out better.
Sift flour, baking soda, baking powder, salt and cinnamon in a separate bowl. Cream sugar and oil. Add eggs, one at a time. Add flour mixture slowly.
Pour equally into the tree cake pans. Bake at 350 degrees for 25-30 minutes. Let cool completely.
To make the frosting: Cream the butter and cream cheese until smooth. Add the powdered sugar. Add just enough pineapple juice to make the frosting spreadable. Don't use too much liquid or you will screw up the frosting. Add it by the 1/2 teaspoon. I usually DOUBLE the recipe for the frosting, I end up with a lot left over but I found that just using the amount the recipe called for wasn't enough.
When I get ready to frost the cake I first put down three pieces of the wax paper (kind of making a triangle) before I sit the first layer on the cake plate. That way when I'm finished frosting the cake I can just pull the pieces of wax paper out from under the first layer and it looks all clean and professional. Frost the top of the first layer. I also put some of the frosting in a zip lock bag and cut the end off. I then pipe some frosting around the top edge of the first layer, it makes frosting the whole cake after you are done building the layers much easier.
Then you add 1/2 the can of the drained pineapple (inside of the piped frosting circle). I usually put the pineapple in a strainer when I start making the cake (over a bowl so I reserve the liquid) so as much of the juice is out of the pineapple as possible. Add the next layer and repeat. Put the last layer on top then frost as usual. I usually use the rest of the left over nuts and put them on the sides of the cake (it's a little tricky) and then a small boarder of them on the outside top. It looks really fancy.
