Carrot-Pineapple Cake With Cream Cheese Frosting

Recipe by aHardDaysNight
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READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • Whisk the sugar, oil, and eggs together until the color changes to light yellow.
  • Add the 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 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
  • Fold in the carrots and pineapple.
  • Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans on a wire rack.
  • Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
  • Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
  • Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
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