Carrot And Pineapple Cake - Ina Garten Recipe

Name: Carrot And Pineapple Cake - Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 all-purpose flour, 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 lb carrot, grated; 1/2 cup diced fresh pineapple; For the frosting; 3/4 lb cream cheese, at room temperature; 1/2 lb unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 1 lb confectioners' sugar, sifted; For the decoration; 1/2 cup diced fresh pineapple

Servings: persons

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 all-purpose flour, 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 lb carrot, grated
1/2 cup diced fresh pineapple
For the frosting
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 lb confectioners' sugar, sifted
For the decoration
1/2 cup diced fresh pineapple

1
Preheat the oven to 350 degrees F.
2
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3
For the cake:
4
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.
5
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.
6
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.
7
For the frosting:
8
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.
9
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.

2906

kcal

Calories

182

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the cake, 2 cups granulated sugar, 1 1/3 cups vegetable oil, 3 extra-large eggs, at room temperature, and more.

Yes, Carrot And Pineapple Cake - Ina Garten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot And Pineapple Cake - Ina Garten

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