Mom’s Carrot Cake With Cream Cheese Icing

1. Preheat oven to 350°F.
2. Grease and line a 9×13” pan with parchment paper.
3. In a large bowl, whisk together oil and sugar. Add eggs one at a time, mixing well after each.
4. Mix in the dry ingredients until just combined.
5. Fold in the pineapple and grated carrots until just combined.
6. Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a toothpick comes out clean.

### Cream Cheese Icing

1. In a mixer, beat softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
2. Add salt, almond extract, and vanilla. Mix until combined.
3. On low speed, gradually add powdered sugar, ½ cup at a time.
4. Once all the sugar is added, increase speed to medium-high and whip until light and fluffy (about 2 minutes).
5. Spread the icing over the cooled cake in an even layer. Use as much or as little as you like.