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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot and Pineapple Cake- Best ever ! Recipe

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This recipe for Carrot and Pineapple Cake- Best ever ! is from Our Family's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1 1/3 cups vegetable oil
3 extra large eggs at room temp
1 tsp vanilla extract
2 1/2 cups plus 1 Tbsp flour - divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 lb carrots grated
1/2 cup diced fresh pineapple

Frosting/filling
3/4 lb cream cheese at room temp
1/2 lb unsalted butter at room temp
1 tsp vanilla extract
1 lb sifted confectioners sugar
Directions:
Directions:
Preheat oven to 350º.
Butter two (8 inch) cake pans. Line with parchment paper then butter and flour the pans,
Beat the sugar, oil and eggs together with paddle attachment beater until light yellow. Add vanilla.
In another bowl sift together 2 1/2 cups flour, cinnamon, baking soda and salt
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 Tbsp flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55-60 minutes or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack
Mix the cream cheese, butter and vanilla until combined. Add sugar and mix until smooth,
Place 1 layer flat side up, on a flat plate. With a knife 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

 

 

 

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