Nancy, here is a recipe from the Barefoot Contessa called Carrot and Pineapple Cake. I've made it several times and get rave reviews:For the cake:2 cups sugar1 1/3 cups vegetable oil3 large eggs at room temperature1 tsp vanilla2 1/2 cups plus 1 Tbs flour, divided 2 tsp cinnamon2 tsp baking soda1 1/2 tsp salt1 cup raisins1 cup chopped walnuts1 pound carrots, grated1/2 cup diced fresh pineappleFor frosting:3/4 pounds cream cheese at room temperature1/2 pound unsalted butter at room temperature1 tsp vanilla1 pound conf sugar, siftedDecorate with 1/2 cup diced fresh pineappleButter 2 (8 inch) round cake pans. Line with parchment paper and butter and flour the pans.For the cake:Beat the sugar, oil and eggs together 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 Tbs flour. Fold in the carrots and pineapple. Add to the batter and mix well.Divide the batter equally between the two pans. Bake for 55-60 minutes or until a toothpick comes out clean. Allow the cakes to cool completely in the pans before removing them.For the frosting:Mix the cr cheese, butter and vanilla in a bowl. Add the sugar and mix until smooth.Place 1 layer flat-side up on a flate plate. With a knife or off-set spatula spread the top with frosting. Place the second layer on top, rounded side up and spread the frosting evenly on top and sides of the cake.Decorate with pineapple.
As a Very Best Baker, you can print coupons, chat in the Forums, plus rate, review and save recipes!
Remember me on this computer
Become a Very Best Baker to print coupons, share recipes and chat in the Forums.