Carrot And Pineapple Cake Ina Garten

Description

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!

Instructions

1. Preheat the oven to 350 degrees f
2. Butter 2 round cake pans
3. Line with parchment paper, then butter and flour the pans
4. For the cake:
5. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow
6. Add the vanilla
7. In another bowl, sift together 2 1 / 2 cups flour, the cinnamon, baking soda, and salt
8. Add the dry ingredients to the wet ingredients
9. Toss the raisins and walnuts with 1 tablespoon flour
10. Fold in the carrots and pineapple
11. Add to the batter and mix well
12. Divide the batter equally between the 2 pans
13. Bake for 55 to 60 minutes, or until a toothpick comes out clean
14. Allow the cakes to cool completely in the pans set over a wire rack
15. For the frosting:
16. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined
17. Add the sugar and mix until smooth
18. Place 1 layer, flat-side up, on a flat plate or cake pedestal
19. With a knife or offset spatula, spread the top with frosting
20. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake
21. Decorate with diced pineapple