Dishing Sisters

The Easter bunny called, he wants Carrot Cake again!

Every time I make this cake, (which by the way is likely the most moist and one of the most delicious cakes I have ever had) people ALWAYS ask for the recipe. So I’m happy to share this deliciousness with you in hopes that you and yours enjoy it as much as we have!

This cake is fabulous for an Easter gathering! Word of warning…make it once and you’ll be asked to make it time and time again. It is a bit time-consuming but well worth the effort.

KILLER CARROT PINEAPPLE CAKE

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 (optional – I leave these out in honor of my mom!)
• 1 cup chopped walnuts (optional)
• 1 pound carrots, grated
• 1/2 cup diced pineapple

FOR THE FROSTING:

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

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. (You can also make these as cupcakes or in a 9×13 inch cake pan. If making cupcakes, line with paper cup liners and adjust baking time.)

FOR THE CAKE:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer 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 to keep from sticking together, then add to batter. Fold in the carrots and pineapple 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 then frost cake/cupcakes.

~Recipe adapted from Ina Garten~

Posted in Sweet Treats
Tagged cake, carrot, carrot cake, cream cheese, delicious, dessert, Easter, pineapple, raisins


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