Carrot And Pineapple Cake Ina Garten

Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake i have had in years!!

Steps

Preheat the oven to 350 degrees f.

Butter 2 round cake pans.

Line with parchment paper , then butter and flour the pans.

For the cake:.

Beat the 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 cups flour , the cinnamon , baking soda , and salt.

Add the dry ingredients to the wet ingredients.

Toss the raisins and walnuts with 1 tablespoon flour.

Fold in the carrots and pineapple.

Add to the batter and mix well.

Divide the batter equally between the 2 pans.

Bake for 55 to 60 minutes , or until a toothpick comes out clean.

Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:.

Mix the cream cheese , butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.

Add the sugar and mix until smooth.

Place 1 layer , flat-side up , on a flat plate or cake pedestal.

With a .

Ingredients

granulated sugar, vegetable oil, extra-large eggs, pure vanilla extract, all-purpose flour, ground cinnamon, baking soda, kosher salt, raisins, walnuts, carrot, fresh pineapple, cream cheese, unsalted butter', confectioners' sugar"]"