Ingredients
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For the cake
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2 cups Sugar
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1 1/3 cups Canola Oil
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3 ea Large EggRoom temperature
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1 tsp Vanilla extract
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2 1/2 cups Flour, All purpose
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1 tbsp Flour, All purpose
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2 tsp Cinnamon - ground
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2 tsp Baking soda
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1 1/2 tsp Kosher salt
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1 cup Raisins
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1 cup Walnuts - chopped
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1 lb Carrot - shredded
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1/2 cup divided Pineapple - fresh diced
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For the frosting
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12 oz Cream cheese - softenedRoom temperature
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8 oz Butter unsaltedRoom temperature
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1 tsp Vanilla extract
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1 lb Confectioners sugar
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To decorate
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1/2 cup Pineapple - fresh diced
Directions
This delicious and sinfully rich recipe came from Ina Garten and the Food Network
Steps
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1
Done
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Preheat an oven to 350ºF. |
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2
Done
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Butter 2 8 inch round cake pans, line with parchment then butter and lightly flour. Set aside. |
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3
Done
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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. |
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4
Done
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In another bowl combine the flour, cinnamon, baking soda and salt. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
