Easter Carrot Cake

I don't know why, but to me, Easter is a great time to have Carrot Cake. Lets see how this one is.

LAYERED CARROT CAKE

2 cups all purpose flour

3/4 cup granulated sugar

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. salt

1 (8-oz) can crushed pineapple in juice, drained.

1/4 cup vegetable oil

2 large eggs

2 egg whites

1 TBS. vanilla extract

3 cups grated carrots.

( vegetable cooking spray)

CREAM CHEESE FROSTING

1/2 (8 oz.) package 1/3 less fat cream cheese

2 TBS. butter, softened

1 tsp. vanilla extract

3 cups powder sugar

1 to 2 tsp, fat free milk ( optional)

1.preheat oven to 350. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Pour batter into 2 (8in) round cake pans coated with cooking spray.

2. Bake at 350 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack; cool completely about 1 hour.

PREPARING FROSTING

3. beat first 3 ingredients on medium speed with electric mixer until smooth. Gradually add powder sugar to butter mixture; beat at low speed just until blended. beat in milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

****can add 1/2 cup chopped pecans to batter and 1/2 cup golden raisins. ***