Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots.
Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
Bake at 350 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack; cool completely (about 1 hour).
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency.
Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer.
Spread remaining frosting over top and sides of cake.
Try This Twist!
Carrot Cake Muffins: Omit Frosting.
Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full.
Bake as directed. Cool in pans on a wire rack 10 minutes.
Serve warm or at room temperature. Makes about 15 muffins.
Per serving: Calories 204; Fat 3g (sat 1g, mono 6g, poly 4g); Protein 8g; Carb 9g; Fiber 9g; Chol 28mg; Iron 2mg; Sodium 356mg; Calc 23mg
