Ingredients
- For that cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at 70 degrees
- 1 teaspoon pure vanilla flavoring
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons sodium bicarbonate
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- For that frosting:
- 3/4 pound cream cheese, at 70 degrees
- 1/2 pound unsalted butter, at 70 degrees
- 1 teaspoon pure vanilla flavoring
- 1 pound confectioners' sugar, sifted
- For that decoration:
- 1/2 cup diced fresh pineapple
Directions
For that decoration:
Preheat the oven to 350 levels F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For that cake:
Beat the sugar, oil, and eggs together within the bowl of the electric mixer fitted using the paddle attachment until light yellow. Add some vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon. sodium bicarbonate, and salt.
Add some dry ingredients towards the wet ingredients. Chuck the ball raisins and walnuts with 1 tablespoon flour. Fold within the carrots and pineapple. Increase the batter and blend well.
Divide the batter equally between your 2 pans. Bake for 55 to an hour, or until a toothpick arrives clean. Permit the cakes to awesome completely within the pans set on the wire rack.
For that frosting:
Mix the cream cheese. butter and vanilla within the bowl of the electric mixer fitted using the paddle attachment until just combined. Add some sugar and blend until smooth.
Place 1 layer, flat-side up, on the flat plate or cake pedestal. Having a knife or offset spatula, spread the very best with frosting. Put the second layer on the top, rounded side up, and spread the frosting evenly on top and sides from the cake. Decorate with diced pineapple.