The best Carrot Cake

I work with a lady that is a very person.  She was talking on day about making a carrot cake from a box.  I decided to make her one from scratch.  I gave it to her on June 15th.  She was very excited that I had done that for her.
So in looking for the best 8 X 8" carrot cake recipe this is the one this is the one I picked.

The Best Carrot Cake

Ingredients

 

Carrot Cake:

¾ c. sugar

 

1 ½ c. all purpose flour

 

1 tsp. baking powder

 

1 tsp. baking soda

 

½ tsp salt

 

1 tsp. ground cinnamon

 

 ⅔ c. vegetable oil

 

2 large eggs

 

2 c. carrots, shredded

 

½ c. pineapple with syrup, crushed

 

1 tsp. vanilla extract 

 

1 cup raisins (I added this) 

 

Cream Cheese Frosting:

3 oz. cream cheese, softened

 

2 c. confectioner's sugar

 

1 tbsp. butter, softened

 

1 tsp. vanilla extract

1 tbsp. milk 

 

 Directions

 

Preheat oven to 350°F.

In a medium bowl combine dry ingredients: sugar, flour, baking powder, baking soda, cinnamon and salt.
In seperate mixer bowl, combine vegetable oil, eggs, carrots, crushed pineapple with syrup and vanilla and the raisins if you wish to add them.
Mix with a hand mixer at medium speed until all ingredients are combined (about 2 minutes).
Gradually add dry mixture to wet ingredients; mix well after each addition.
 Grease a 9x9-inch or 11x7.5- inch pan (anything larger will come out too thin) and pour batter into the pan.
Bake for 35 minutes or until golden brown.

To make cream cheese frosting: combine all ingredients in a bowl and mix until smooth.
Let cake cool and top with frosting.