Moist & Delish Carrot Cake

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts 

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9×13 greased pan. Bake at 350 for 35-45 min. Frost when cool. (can be made into cupcakes...Just adjust baking time)

Cream Cheese Frosting1
 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla

I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!