Carrot Cake with Cream Cheese Icing

It is Chris' birthday tomorrow and he has requested his favorite cake... Carrot cake!  I got this recipe from a Mrs Fields cookie book.  The only change I made is to leave out the raisins and walnuts (1 cup each if you would like to add them.)  And the icing recipe is mine.

2 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar
1 cup sugar
1 1/2 cups butter, softened
3 eggs
2 tsp vanilla
3 cups grated carrots
1/2 cup crushed pineapple, drained

Preheat oven to 350.  Grease and flour 2 9-inch cake pans or one 9x13 pan.
In a large bowl, combine flour, baking soda, salt, cinnamon, and sugars.  Add butter, vanilla, and 1 egg.  Blend on low speed.  Increase to medium and beat for 2 minutes.  Scrape down sides of the bowl.  Add the other 2 eggs, one at a time, beating 30 seconds after each one.  Add carrots and pineapple.  Blend on low until thoroughly combined.  Pour batter into prepared pans.  Bake 25-30 minutes for 9-inch pans or 40-45 minutes for the 9x13 pan.  Cake is done when a toothpick inserted in center comes out clean.  Cool in pans for 10 minutes and then invert onto cooling rack.

Cream Cheese Icing

8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar (approximately)

Beat cream cheese and butter on medium speed.  Add vanilla.  Gradually add powdered sugar.  Beat until smooth.