cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans
Serving Size: 1 (223) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 600 g66 %
Total Fat 66.7 g102 %
Saturated Fat 19.8 g99 %
Cholesterol 114.8 mg
Sodium 469.4 mg
Dietary Fiber 4 g15 %
Sugars 51.7 g206 %
Protein 8.9 g
Preheat oven to 350°F.
Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
For Pineapple Filling:
In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
Place second layer on top of filling and spread about 1 cup of icing over cake layer.
Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.