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Carrot Cake with Fresh Pineapple

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Ingredients

Adjust Servings:
For the cake
2 cups Sugar
1 1/3 cups Canola Oil
3 ea Large Egg Room temperature
1 tsp Vanilla extract
2 1/2 cups Flour, All purpose
1 tbsp Flour, All purpose
2 tsp Cinnamon - ground
2 tsp Baking soda
1 1/2 tsp Kosher salt
1 cup Raisins
1 cup Walnuts - chopped
1 lb Carrot - shredded
1/2 cup divided Pineapple - fresh diced
For the frosting
12 oz Cream cheese - softened Room temperature
8 oz Butter unsalted Room temperature
1 tsp Vanilla extract
1 lb Confectioners sugar
To decorate
1/2 cup Pineapple - fresh diced

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Carrot Cake with Fresh Pineapple

Features:
    Cuisine:
    • 1 Hr 10 Min
    • Serves 8
    • Medium

    Ingredients

    • For the cake

    • For the frosting

    • To decorate

    Directions

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    This delicious and sinfully rich recipe came from Ina Garten and the Food Network

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    Steps

    1
    Done

    Preheat an oven to 350ºF.

    2
    Done

    Butter 2 8 inch round cake pans, line with parchment then butter and lightly flour. Set aside.

    3
    Done

    To make the cake batter, in a large mixing bowl, beat the eggs, canola oil eggs together using an electric mixer with the paddles. Beat well until a light yellow color.

    4
    Done

    In another bowl combine the flour, cinnamon, baking soda and salt.

    5
    Done

    Add the dry ingredients to the wet in the large bowl. Toss the raisins and walnuts together in the 1 tablespoon of flour then add to the mixture. Next, fold in the shredded carrot and pineapple to the batter and stir well.

    6
    Done

    Divide the batter between the two cake pans equally and bake for 55 to 60 minutes until a toothpick comes out clean. Allow the cakes to completely cool in their tins set on a wire rack.

    7
    Done

    To make the frosting, using the electric mixer again combine the cream cheese, butter and vanilla. Carefully add the sugar and mix well until smooth.

    8
    Done

    To assemble, place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or spatula, cover the top with the frosting. Place the second layer on top, flat side down and spread frosting over the top and covering the sides. Finish by decorating the top with the fresh pineapple.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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