Carrot Cake (Dave's Favorite)

Materials:

Cake:

• 4 eggs
  
• 1-1/4 c. vegetable oil
  
• 1 small can crushed pineapple
  
• 1 c. white sugar
  
• 1 c. brown sugar
  
• 3 tsp vanilla extract
  
• 2 c. all-purpose flour
  
• 2 tsp. baking soda
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 tsp. ground cinnamon
  
• 1/2 tsp. nutmeg
  
• 3 c. grated carrots (~1-1/2 lbs)
  
• 1 c. chopped walnuts or pecans
  

Icing:

• 1/2 c. butter, softened
  
• 8 oz. cream cheese, softened
  
• 3 cups confectioner's sugar
  
• 1 tsp vanilla extract
  

Topping:

• 1 c. chopped pecans or walnuts
  

Methods:

1. Preheat oven to 350oF. 
   
2. Grease and flour a 9x13" pan, two 9" round pans or 18 muffin cups
   
3. In a large bowl, beat together eggs, oil, white sugar and vannila.
   
4. Mix in flour, baking soda, salt, connamon and nutmeg.
   
5. Stir in carrots.
   
6. Fold in nuts.
   
7. Pour into prepared pan(s). 
   
8. Bake for 40-50 min for 9x13" pan, 30-45 min for two 9" round pans or 25min for 18 muffin cups, until toothpick inserted into center of the cake comes out clean. 
   
9. Let cool in pan for 10min, then turn onto wire rack to cool completely.
   

For frosting:

1. In a medium bowl, combine butter, cream cheese and vanilla and beat with mixer until smoother. 
   
2. Keep adding confectioner's sugar slowly until right sweetness to taste.
   
3. Beat until smooth and creamy.
   

Finish:

1. Frost the cooled cake and top with chopped nuts.