Carrot Cake

Directions

1. 1
   In a medium mixing bowl, add the grated carrots and brown sugar. Mix well to combine. Set aside and let rest for 60 minutes, mixing occasionally.
2. 2
   Preheat the oven to 350 degrees F. Lightly grease and flour two round 10-inch cake pans. Set aside.
3. 3
   In a medium mixing bowl add the flour, baking soda and cinnamon. Mix well to combine. Set aside.
4. 4
   In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the sugar and eggs and mix well on medium speed until light and fluffy.
5. 5
   Add the oil and vanilla extract and mix well to combine.
6. 6
   With the mixer on low, slowly add the flour mixture. Mix well to incorporate.
7. 7
   Add the pineapple and mix well.
8. 8
   Remove the bowl from the mixer and, using a rubber spatula, fold in the walnuts.
9. 9
   Pour the cake batter into the two prepared cake pans. Bake on the middle rack for about 35-40 minutes until firm on top and a cake tester comes out clean.
10. 10
    Allow cakes to cool completely before trimming and frosting.
11. 11
    In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, cream the butter and cream cheese on high until smooth and well incorporated. Add the vanilla.
12. 12
    With the mixer on low, slowly add the sugar and mix well. Put the mixer on high to make the frosting very smooth and free of any lumps.