Weekly Recipe: Pineapple Carrot Cake

My children made this for me for my birthday:

Pineapple Carrot Cake

20 oz. can crushed pineapple, well drained
1 c. soft butter
2 c. healthy sugar (Rapadura, Sucanat)
4 eggs
1 lb. carrots, grated
1 c. raisins, plumped
2 t. vanilla
3 c. soft wheat pastry flour
2 t. baking soda
1 t. cinnamon
1 t. ginger
½ t. salt

Soak raisins in very warm water. Press all juice out of pineapple with back of spoon.
Cream butter and sugar well.
Beat in eggs.
Beat in pineapple, carrots, drained raisins, and vanilla.
Combine dry ingredients and add to mixture a little at a time until well blended.
Pour into a well greased 13X9 pan. Bake at 350 for 50-60 min. until toothpick comes out clean. After cool, spread with Cream Cheese Frosting.

Cream Cheese Frosting
(This is my favorite frosting for everything! Orange or lime work well, too.)

8 oz. cream cheese, softened
½ c. butter, softened
1 T fresh lemon juice
1 t. fresh grated lemon peel
1 ½ c. powdered sugar (Rapadura or Sucanat)

Cream butter and cream cheese until light and fluffy. Beat in lemon juice and peel. Gradually beat in powdered sugar until well blended and smooth.