Carrot cake

Preheat oven to 350 degrees. Grease and flour a cake pan.

In a large bowl, beat together sugar, oil, and vanilla until smooth. Add eggs one by one while beating. Mix in flour, baking soda, salt, and cinnamon. Stir in carrots, pecans, raisins and pineapple.

Bake for 48 min for glass bake dish, 40 min for cake pan.

Make the icing: in a large bowl, beat together butter, cream cheese and vanilla on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, 1/2 cup at a time, beating on medium-low speed to incorporate each addition.