Famous Carrot Cake with Cream Cheese Frosting

This recipe has become famous as the "most delicious carrot cake" you've ever tasted. I guarantee it will be the instant hit of any dessert table. It originally came from my Grandma but now has been adopted as my own. It has also become a must-have to any visit to my fiance. The trick to this recipe is tightly packing the grated carrots into the measuring dish so you preserve the moisture. I hope you enjoy!

Cake:

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 tsps cinnamon
• 1/3 cup buttermilk
• 4 eggs
• 2 tsps baking soda
• 1 tsp salt
• 2 tsps vanilla
• 2 cups flour
• 2 cups grated raw carrots (*tightly packed)
• 1 can (8 oz) crushed pineapple, drained

Frosting:

• 1 stick margarine, softened to room temperature*
• 1 package of cream cheese (8 oz.) softened to room temperature*
• 1 box confectioner's powdered sugar
• 1 cup chopped pecans (optional)

1. For cake, mix ingredients together in given order.
2. Bake at 325 degrees in bundt pan or two 8" round cake pans for one hour or until toothpick comes out clean.
3. For frosting, mix ingredients together with beater until smooth. Frost completely cooled cake.
4. Sprinkle with chopped pecans for a pretty presentation.

*I have learned the hard way (being impatient) that softening the margarine and cream cheese in the microwave is not the same thing as room temperature. It messes up the consistency of the frosting. Just remember to pull margarine and cream cheese out the morning you are going to frost the cake.