Carrot and Pineapple Cake

The addition of pineapple in this cake really makes it taste perfect!  You have to try this cake!

For the Cake

• 2 C granulated sugar
• 1 1/3 C vegetable oil
• 3 extra-large eggs at  room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 C plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 C raisin
• 1 C chopped pecans
• 1 pound carrots, grated
• 1/2 C diced fresh pineapple

For the Frosting

• 8 ounces cream cheese, at room temperature
• 6 ounces unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners suger, sifted

Directions

1. Preheat 350 degrees ferinheight
2. Butter 2  (8 inch) round cake pans, line with parchment paper, then butter and flour pans.
3. Beat 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 together2 1/2 C flour, the cinnamon, nutmeg, allspice, baking soda and salt.
4. Add the dry ingredients to the wet ingredients. Toss the raisins and the pecans with one teaspoon of flour. Fold in the carrots and the pineapple, add to the batter and mix well.
5. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
6. Mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the confectioners sugar and mix until smooth.
7. place one 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 ans sides of the cake.

• if you save a little of frosting, you can dye orange/green and make pipe carrots on the top of the cake!