recipes barefoot contessa

Carrot and Pineapple Cake (Serves 8)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

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
2½ cups all-purpose flour plus 1 tablespoon
2 teaspoons ground cinnamon
2 teaspoons baking soda
1½ teaspoons kosher salt
1 cup raisins
1 cup chopped walnust
1 pound carrots, grated
½ 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, sieved

For the decoration:
½ cup diced fresh pineapple

Preheat the oven to 350 degrees.

Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

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 2½ 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 two 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 one 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.