Food Network: Spring Celebration Carrot Cake

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Spring Celebration Carrot Cake
From Food Network Kitchens

Ingredients
Cake:
1 1/2 cups grated fresh carrots (about 2 large)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see Cooks Note)
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food

Icing:
2 (8-ounce) packages cream cheese (1 pound), at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple

Instructions
For the cake: Preheat oven to 350 degrees F. Butter 2 (8-inch) square
cake pans, line them with buttered parchment paper, and dust with flour.

Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set
aside.

Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt
together in a medium bowl.

In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5
minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed
carrot.

Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter.
Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the
cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in
pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.

For the icing: Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy.
Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until
smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set
slightly for about 20 minutes.

To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of
the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top
with a second cake layer, and repeat with remaining icing and pineapple. Serve.