Best Carrot Cake recipe ever!

I made this yesterday for my FSIL's birthday, and I got more compliments on it than anything else I've ever made! It was a big hit... this cake really comes out moist and delicious, plus it was easy to make! However, I didn't make the frosting part of the recipe, I just used Betty Crocker cream cheese frosting.


Carrot Cake with Cream Cheese Frosting (adapted from an allrecipes.com recipe)

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed
pineapple with juice
3/4 cup chopped walnuts
1/2 cup raisins

Frosting:
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple, walnuts, and raisins. Spoon batter into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting:

In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth, then stir
in 1 cup chopped walnuts. Spread on cooled cake.