3 Videos | Photo: Carrot and Pineapple Cake Recipe
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar, sifted
For the decoration:
- 1/2 cup diced fresh pineapple
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:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups 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. With a knife or offset spatula, spread the top with frosting. 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.
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By SouthernChicadee
on May 25, 2013
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LOVE LOVE LOVE IT!!! I've been baking this cake for years now. I've yet to have a single person eat it who hasn't raved about it. My extended family has stopped eating carrot cake anywhere else, and will only eat this one. Almost everyone who's ever eaten this cake says it's the best they've ever had. It might seem bit labor intensive, but using a food processor to shred your carrots helps A LOT! Seriously, the best carrot cake you will ever have. **A word to the wise...don't bake your cakes for 50 minutes. They will burn. If you bake a lot of cakes then you know around 30 min these babies are done. The edges will start to pull away from the pan and a toothpick will come out nice and clean** This is my go-to recipe for summer parties!! Thanks Ina!
By melbround
Riverside, CA
on May 04, 2013
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Excellent and easy receipe. I just bloomed the rasins by adding them to my favorite alcohol to soak for an added treat. No kids here. Moist and perfect. Great job Ina.
By ddcoker
on April 30, 2013
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Made this cake for my husband's birthday last week and he loved it. Followed the recipe except substituted the raisins with dried cranberries. I don't care for raisins anyway. Cranberries worked great. Very easy to make, but like most people here, I cut the baking time. Pulled it out of the oven after 30 min because the tops were getting brown already, but I was really afraid that the inside may not be fully baked. Actually turned out perfect. Very moist & delicious! For some reason I had a ton of icing left over and I caked it on (no pun intended!. I also thought the icing was extremely sweet, but I have a major sweet tooth, so that wasn't a problem for me. However, I could see how some people may think it's too sweet. Overall, the cake was a success and I'll definitely be making it again!
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