Carrot-pineapple Cake With Cream Cheese Frosting

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 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 all-purpose flour, 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 lb carrot, grated
• 1/2 cup diced fresh pineapple
• 8 ounces cream cheese, at room temperature
• 1/4 lb unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 lb confectioners' sugar, sifted

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter 2 (8-inch) round cake pans. line with parchment paper, then butter and flour the pans.
• 3 whisk the sugar, oil, and eggs together until the color changes to light yellow.
• 4 add the vanilla.
• 5 in another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
• 6 add the dry ingredients to the wet ingredients.
• 7 toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. add to the batter and mix well.
• 8 fold in the carrots and pineapple.
• 9 pour the batter equally into the 2 pans. bake for 55 to 60 minutes, or until a toothpick comes out clean.
• 10 allow the cakes to cool in the pans on a wire rack.
• 11 whisk the cream cheese, butter and vanilla until combined. add the sugar and mix until smooth.
• 12 once cooled, remove the cakes from the pans and peel the parchment paper off of them.
• 13 place the first cake layer on a cake pedestal. with a spatula, spread the top with frosting. place the second layer on top and spread the frosting evenly on the top and sides of the cake.