Carrot and Pineapple Cake Recipe | Ina Garten
Difficulty: Intermediate Servings: 8 Total Time: 1 hr 10 min (Prep: 10 min; Baking: 1 hr)
Nutrition (per serving 1 of 8)
Calories 1460; Total Fat 87 g; Saturated Fat 27 g; Carbs 165 g; Dietary Fiber 5 g; Sugar 124 g; Protein 13 g; Cholesterol 182 mg; Sodium 882 mg
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 grated carrots
- 1/2 cup diced fresh pineapple
- For the frosting: 3/4 pound cream cheese, softened
- 1/2 pound unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 pound sifted confectioners' sugar
- For decoration: 1/2 cup diced fresh pineapple
Directions
- Preheat the oven to 350F (175C). Grease two 8-inch round cake pans, line with parchment paper, then grease and dust with flour.
- In an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs until pale yellow and creamy. Stir in the vanilla.
- In a separate bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet mixture. Toss the raisins and walnuts with the remaining 1 tablespoon flour, then fold them into the batter along with the grated carrots and pineapple; mix until combined.
- Divide the batter evenly between the two pans. Bake 5560 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans on a wire rack.
- For the frosting: In the mixer bowl fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until just blended. Gradually add the confectioners' sugar and beat until smooth.
- Place one cake layer flat-side up on a serving plate. Spread the top with frosting. Set the second layer on top, rounded side up, and cover the entire cake with frosting. Garnish with the diced pineapple.
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