California Carrot Cake

Preheat the over to 350 degrees. Grease and lightly flour a 9x13-inch baking pan.  Drain and set aside, reserving 1 tablespoon juice for the frosting

1 can (8 ounces) crushed pineapple, packed in pineapple juice

In the large bowl of a mixer beat until light and lemon-colored

4 large eggs

Stir together, pressing out any lumps with the back of a spoon, then gradually beat into the eggs

1 cup granulated sugar
1 cup light brown sugar

Add in a thin stream, beating all the while

1 cup vegetable oil

Sift, stir, or whisk together and then blend into the egg mixture, 1/4 cup at a time

2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

Stir in, in this order

drained pineapple
2 cups grated carrots
1/2 cup chopped pecans

Spread the batter in the prepared pan.  Bake at 350 degrees for 55 to 60 minutes, or until the cake springs back when lightly touched in the center.  Cool in the pan elevated on a wire rake.  Frost the top of the cooled cake with Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting

Beat together until light and fluffy

2 ounces cream cheese
4 tablespoons unsalted butter
1 tablespoon reserved pineapple juice

Press through a sieve and then blend into the cream cheese mixture

2 1/2 cups confectioners' sugar.