Ingredients 1/2 c neutral oil 1 c sugar 2 L eggs, beaten 1/2 t vanilla 1/2 c canned crushed pineapple, drained 1 c grated carrots 1 c flour 1/2 t baking powder 1 t baking soda 1/2 t ground cinnamon
Caramel Cream Cheese Frosting: 3/4 cup caramel bits 8-oz of cream cheese, softened 1/2 cup powdered sugar 1 tsp vanilla extract
Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides.
In a separate bowl, stir together flour, baking powder, baking soda, and cinnamon. Sprinkle the dry ingredients over the wet, and stir until combined.
Pour the batter into the prepared pan, and bake for 33-36 minutes, until nicely golden brown and starting to pull away from the edges.
Let the cake cool--it will slightly sink in the middle, but it's fine. As the cake cools, whip together the frosting: melt the caramel bits in the microwave with a splash of water. Set aside.
With an electric mixer, beat the cream cheese and powdered sugar until light and fluffy. Stir in the caramel and vanilla.
Frost the cake with the caramel cream cheese frosting, and serve.