cups all-purpose flour
teaspoons baking powder
teaspoons baking soda
tablespoon ground cinnamon
teaspoon ground allspice
pound carrots, shredded (about 2 cups packed)
(8-ounce) can crushed pineapple, drained
cups packed light brown sugar
cup finely chopped walnuts
cup vegetable oil
Buttery Cream Cheese Frosting
In a large bowl, beat 1 softened (8-ounce) package cream cheese, and ½ cup (1 stick) softened unsalted butter until creamy.
Gradually add 2 cups confectioners' sugar, beating 1 to 2 minutes, or until smooth.
Use immediately, or cover and chill until ready to use.
Bring to room temperature before using.
1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray. 2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined. 3. Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely. 4. Meanwhile, prepare Buttery Cream Cheese Frosting (see Note). Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.