The Best Carrot Cake Ever!!!!

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots (about 10 carrots)
one 8oz. can crushed pineapple, drained (I omit this ingredient)
1/2 cup pecans, chopped

Icing
1/2 cup (1 stick) unsalted butter at room temperature
8 oz. cream cheese at room temperature
2 teaspoons vanilla extract
one 16oz. box confectioners' sugar, sifted

Preparation
1) Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
2) To make the cake, sift the flour, sugar, baking soda, baking powder, and cinnamon into a large bowl. Add the eggs and vegetable oil and stir until well blended. Fold in the grated carrots, pineapple, and pecans and stir until the mixture in thoroughly blended.
3) Pour one-third of the batter into each of the prepared pans. Bake in the oven for 30 minutes, or until the edges have pulled away slightly from the pan and a toothpick inserted in the center comes out clean.
4) Let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks.
5) To make the icing, place the butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and gradually beat in the confectioners' sugar until smooth.
6) Place a cake layer on a serving plate and frost the top. Repeat this procedure with the second and third layers. Finish by icing the sides of the cake. Cut into wedges and serve.

Makes one 8-inch layer cake. Serves 8-10.