Good morning Sonia!
I love this cake recipe. To save some grating time, I sub one jar of baby food carrots for 1 cup of grated carrots. Warning, only use 1 substitution or the cake becomes gummy. I like this recipe because it uses honey rather than sugar in the cake. This is a three layer cake. I cool one layer, wrap in paper toweling, then freezer bag for a quick snack later. Reheat in microwave, dust with powdered sugar and you're ready to go!
CARROT CAKE
Cake:
3 cups flour
2¼ tsp. baking soda
1 tbsp. cinnamon
1 tbsp. baking powder
½ tbsp. salt
1¼ cup honey
2 cups oil
6 eggs
3 cups grated carrots
1 cup nuts
1 8 oz. can crushed pineapple
Frosting:
9 oz. cream cheese
3 tbsp butter
3 tsp vanilla
6 cups powdered sugar
Mix flour, soda, cinnamon, baking powder, and salt in a large bowl. Add honey, oil, and eggs, mixing well. Blend in carrots, nuts and pineapple. Pour into greased and floured cake pans (3 - 8"). Bake 350 for 35 minutes or until done.
In a separate mixing bowl, combine cream cheese, butter and vanilla. Blend until light. Gradually add sugar, beating until fluffy. If necessary, add milk ½ tsp. at a time until spreading consistency.