Carrot cake

This version is much sweeter than the previous one, but equally tasty nonetheless.

Ingredients
4 eggs
1 cup vegetable oil
1 cup white sugar
0.5 cup brown sugar
3 cups carrots
8 oz crushed pineapples, drained
2 cups flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
3 tsp cinnamon
0.25 tsp nutmeg
3 tsp vanilla extract

8 oz cream cheese
4 oz butter
1.5 cup powdered sugar
1 tsp vanilla extract

Preparation
Mix wet and dry ingredients in separate bowls. Combine and pour into greased floured baking shape (may want to cut some baking paper for the bottom of the pan).

Bake at 350F for 40-50 minutes.

Meanwhile, whip up the room temperature ingredients for the frosting.

After 1 minute remove the cake from the pan. When the cake cooled, spread the frosting onto it.
I prepared this in an 11x9 baking shape, and it was way too much to eat for the two of us.

A good trick for storing it is slicing up the cake and placing it into the freezer with the frosting on for 2 hours. Then wrapping the individual slices up in plastic wrap, before freezing it fully.
I put the wrapped pieces into a baking shape and covered them with aluminum foil before placing into the freezer.

To that, just remove from freezer to fridge for overnight or room temp for 1-2 hours. The cake should be still inside the wrapping at this point, or water will condense on it.