3 med. carrots, peeled
1 c. sugar
1/2 c. vegetable oil
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/4 tsp. mace
1 1/2 c. all-purpose flour
1 can (8 1/4 oz.) crushed pineapple, undrained

Preheat oven to 375 degrees. Position knife blade in food processor with disc above it, shredding side up. Shred carrots. Add carrot pieces remaining on disc and process 5 seconds longer. Add sugar, oil, eggs, baking powder and soda, cinnamon, salt and mace. Process to mix, about 30 seconds. Add flour. Process to combine, 15 seconds. Add pineapple; pulse until just mixed, about 2 to 3 seconds.

Turn into a greased and floured 9 inch square baking pan. Bake until cake springs back when lightly touched in center, 30 to 35 minutes. Cool and remove from pan, if desired. Frost with Cream Cheese Frosting. Makes 1 (9 inch square) cake. The best I have ever tasted!

CREAM CHEESE FROSTING:

1 pkg. (3 oz.) cream cheese, chilled, cut in 4 pieces
2 tbsp. soft butter
2 to 3 tsp. lemon juice
1 1/2 c. confectioners' sugar
1/4 tsp. mace

Position knife blade in bowl. Drop cream cheese through food chute, one piece at a time, with processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3 to 4 seconds. Add sugar and mace. Process until smooth, 15 to 20 seconds. Makes 1 cup.