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1 1/2C Flour
1 1/2C Sugar
2t Cinnamon
1t Baking Powder
3/4t Salt
1/2t Baking Soda
1C Vegetable Oil
2C Carrots (grated)
1 8-Oz Can Crushed Pineapple (drained)
1/4C Butter
1Pkg Cream Cheese (3-Oz)
2C Powdered Sugar (divided)
1t Vanilla

Line bottoms of two 9 inch cake dishes with wax paper. In large
bowl combine flour, sugar, cinnamon, baking powder, salt and baking
soda. Mix in oil and eggs. Stir in carrots and drained
pineapple. Divide batter between prepared dishes. Microwave one
dish at time at 7 for 7 minutes, turning dish after half the time.
Increase power to High and microwave 3-5 minutes or until center
springs back when touched lightly, turning 2 times. Let stand on
counter for 5 minutes. Invert onto a serving plate. Repeat with
remaining layer; cool.

Place butter and cheese in small bowl. Microwave at high for
30 seconds to soften. Blend and stir in 1 cup powdered sugar and
vanilla until smooth. Mix in remaining powdered sugar and spread
frosting between layers on top of cake.

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