Carrot & Pineapple Cake - May 2020

Ingredients

FOR THE CAKE

·2 cups granulated sugar

·1 1/3 cups vegetable oil

·3 extra large eggs at room temp

·1 teaspoon pure vanilla extract

·2 ½ cups + 1 tablespoon of all purpose flour- divided

·2 teaspoons ground cinnamon

·2 teaspoons baking soda

·1 ½ teaspoons kosher salt

·1 cup raisins

·1 cup chopped walnuts

·1 pound carrots grated

·½ cup diced fresh pineapple

FOR THE FROSTING

·¾ pound cream cheese- room temp

·½ pound unsalted butter- room temp

·1 pound confectioners sugar- sifted

·1 teaspoon pure vanilla extract

Directions

·Preheat the oven to 350 degrees F.

·Butter 2 (8 inch) round cake pans. Line with parchment paper, then butter and flour the pans.

·For the cake: Bea the sugar, oil and eggs together in a bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 ½ cups of 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. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple!

Tried and True by the Platinum Crew. Enjoy! - Bianca