Carrot and Pineapple Cake

By carvalhohm

Ingredients

• For the cake:
• 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
• For the frosting:
• 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
• For the decoration:
• 1/2 cup diced fresh pineapple

Preparation

Step 1

Preheat oven to 350 degrees.

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

For the cake:
Beat sugar, oil, and eggs together in bowl of an electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.

Add dry ingredients to wet ingredients. Toss raisins and walnuts with 1 tablespoon flour. Fold in carrots and pineapple. Add to batter and mix well.

Divide batter equally between 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow cakes to cool completely in pans set over wire rack.

For frosting:
Mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment until just combined. Add sugar and mix until smooth.

Place 1 layer, flat-side up, on flat plate or cake pedestal. With knife or offset spatula, spread top with frosting. Place second layer on top, rounded side up, and spread frosting evenly on top and sides of cake. Decorate with diced pineapple.

Divide batter equally between the 2 pans. Bake for 55 to 60 minutes, or until toothpick comes out clean. Allow cakes to cool completely in pans set over wire rack.

For frosting:
Mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment until just combined. Add sugar and mix until smooth.

Place 1 layer, flat-side up, on flat plate or cake pedestal. With knife or offset spatula, spread top with frosting. Place second layer on top, rounded side up, and spread frosting evenly on top and sides of cake. Decorate with diced pineapple.