Carrot and Pineapple Cake

By Jerryann

Very very good!!

Ingredients

• 2 C sugar
• 1 1/3 C vegetable oil
• 3 extra large eggs at room temp
• 1 tsp pure vanilla extract
• 2 1/2 C plus 1 TBS flour divided
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 C raisins
• 1 C chopped walnuts
• 1 lbs carrots grated
• 1/2 C pineapple small pieces
• For Frosting
• 3/4 lbs creaam cheese at room temp
• 1/2 lbs butter at room temp
• 1 tsp vanilla extract
• 1 lbs confectioners suger

Preparation

Step 1

Preheat the overn to 350 degrees
Butter 2 (8in) round cake pans. Line with parchment paper then butter and flour the pans. Or use 9x13x2 pan.

For Cake

Beat sugar oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl sift together 2 1/2 C flour the cinnamon baking soda and salt. Add the dry ingredients to the wet ingreadients. Toss the raisins and walnuts with 1 TBS flour. Fold in carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans . Bake for 55 to 60 mins or until toothpick comes out clean. Allow the cake to cool completely on wire rack

For Frosting

Mix the cream cheese butter and canilla in the bowl of a electric mixer until combineds Add the sugar and mix until smooth. Smooth onto cake.