Carrot and Pineapple Cake

By emp1438

2007, Ina Garten, All Rights Reserved

Ingredients

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts
• 1 pound carrots, grated
• 1/2 cup diced fresh pineapple
• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar, sifted
• 1/2 cup diced fresh pineapple

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.