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 Lizzy-B
Williamsville, NY
on February 05, 2012
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Delish! Every recipe Ina has is GREAT! The cake was so moist and it was the recipe I was looking for. Perfect ! Thanks again Ina.
By JenHan
on February 02, 2012
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Wonderful cake!!!
By Honeyeyes1
on January 30, 2012
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Delish! Came out perfect at 325 degrees (due to dark coated 9" pans 46 minutes. I halved the frosting with an extra 2 T cream cheese (tried to save some calories for dinner lol, and it was enough but the sides were slightly thin on frosting. Next time I would make 3/4 of the frosting and it would be the perfect amount. Absolutely a wonderful cake and easy to make! Not one to indulge in on a regular basis due to very high calories and fat, but ooohhh.... sooo... good! :
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