Carrot Cake

2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained

Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla

     Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
     In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
     To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth.  Turn the mixer on low speed and add powdered sugar.
     Cool cake completely, about 1 hour. Frost with the cream cheese frosting.