Recipe: Six-Layer Carrot Cake with Pineapple Cream Cheese Frosting (not Claim Jumper's)

SIX-LAYER CARROT CAKE
Source: Collins-Scott Wedding Cookbook

FOR THE CAKE:
4 eggs
1 1/2 cups sugar
3/4 cup applesauce
3/4 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups grated carrots
1/2 cup raisins

Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) (20 cm) cake pans.

In large bowl, beat eggs till frothy. Add sugar gradually. Beat until light and lemon colored. Slowly add oil, beating till combined. Add applesauce.

Sift together flour, cinnamon, power, baking soda, and salt. Fold dry ingredients into egg mixture. Add carrots and raisins, mix. Pour batter equally into prepared pans.

Bake in preheated 350 degree F (175 C) oven 30 minutes or until toothpick inserted in center comes out clean. When cake has completely cooled, cut each layer in half horizontally and frost.

FOR THE FROSTING:
11 oz. (330 g) cream cheese, room temperature
12 tbsp. butter, room temperature
2 cups powdered sugar
1 1/2 cups well-drained crushed pineapple
1 1/2 tsp. vanilla

Beat cream cheese, butter and sugar until creamy. Blend in pineapple and vanilla. Spread each layer with frosting, stacking evenly. Frost top and sides. Chill at least 1 hour before serving.