Loading

Aunty Ina's Carrot & Pineapple Cake

To say that I am a fan of Ina Garten would be putting it mildly. I adore the ground that the woman walks on, her, her house, Geoffrey her husband, the way her kitchen is always so shiny and her recipes are so inviting and easy to replicate.


Watching her on the television this week I watched her make the most amazing looking Carrot & Pineapple cake with cream cheese frosting.


So here I am with a couple of hours spare, and decide to make the wonderful cake that I had watched Aunty Ina make & have to say, it is one of the most delicious cakes I have ever made.


Here is the recipe taken from Ina Gartens food network Carrot & Pineapple Cake


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 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 pound carrots, grated
  • 1/2 cup diced fresh pineapple

For the frosting:

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted

For the decoration:




  • 1/2 cup diced fresh pineapple

Directions

Preheat the oven to 170 degrees
Butter 2 (8-inch) round cake pans Line with parchment paper, then butter and flour the pans.

For the cake:

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.
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.
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.

For the frosting:

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.
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.
Follow RecipesDream