I got my insiration for this recipe from the Food Network(The Cookworks). The concept was good but It needed more carrots and I substituded the pineapple with Burbon soaked raisins. I also used grated fresh ginger and grated nutmeg along with the cinnamon.
You will need an electric mixer.
Pre-heat the OVEN to 375 degrees F.
2 (9 in.) cake pans.
With the electric mixer, cream the butter and sugar with the cinnomon, ginger until smooth and fluffy. Beat the eggs one at a time and add them to the sugar, butter mixture.Add the carrots.
In a separate bowl or on parchment paper sift together the flour, baking powder and salt. Add half the flour mixture to the batter, followed by half the water, mix together then add the last of the flour mix and water. Fold in the raisins.
Butter and flour the two baking pans. Divide the batter between the two pans. Bake for 30 minutes or until a cake tester inserted comes out clean. Cool in the pans for 10 min. then remove and place on rack until completly cooled.
For the Frosting, Cream the butter and cream cheese together, add the powdered sugar 1/2 cup at a time, add the zest and lemon juice. Whip until smooth and creamy
Now that the cakes are cool and at room temperature, slice them each in HALF. Now you have 4 layers. Start frosting the cake and stack the layers in the best order. I made the frosting in 2 half batches and frosted the individule layers first and then made the second batch and frosted the outside. Slice it up and enjoy the Carrot Cake.