• 3/4 cup white sugar
• 1 cup brown sugar
• 1 cup oil (vegetable or canola)
• 1 cup crushed pineapple
• 4 large eggs
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups flour
• 2 cups freshly grated carrots (was about 5 medium carrots for me)
• For the Cream Cheese Frosting:
• 8 Oz Cream cheese (Softened)
• 1/2 Cup Butter (Softened)
• 1 Tsp Vanilla
• 3 Cups Powdered sugar

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together your sugars, oil, and crushed pineapple until well
3. combined.
4. Add in the eggs and stir until just combined.
5. Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the
6. mixture.
7. Fold in your grated carrots.
8. Pour mixture into a greased 9x13 pan.
9. Place into the preheated oven and bake for 37-45 minutes (Mine took 40) or until a
10. toothpick comes out clean.
11. Remove from oven and allow to cool completely before frosting. (Place in the fridge to
12. speed up cooling.)

For the Cream Cheese Frosting

1. Beat your cream cheese in a large bowl over medium speed until smooth.
2. Add in the butter and continue beating till well blended.
3. Add in the vanilla and powdered sugar and continue to mix until the frosting is totally
4. smooth.
5. Spread over cooled cake.

Decorating

1. Spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake.
2. Fill in the upper left corner with blueberries.
3. Place 2 rows of raspberries across the top of the cake like the red stripes.
4. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.
5. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries. Yum!