Wednesday, November 17, 2010

Carrot and Pineapple Cake



This recipe comes from Ina Garten (Barefoot Contessa). I made it this past weekend for my family and it was very good! I did use canned pineapple and I found that in my oven, the baking time only took 40 minutes so better aware of that and check it early.

Carrot and 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 350 degrees F.

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.

Text and photos by Phillip Oliver, Dirt Therapy


 

15 comments:

  1. Excuse me while I wipe the drool from my keyboard.

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  2. Can you hear my tummy growling? LOL! It does look so yummy.

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  3. {Slobber}
    I wonder if I can make it satnding on one leg ?
    Thanks for sharing, it looks wonderful.

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  4. I want to see the where the carrots and pineapple were growing in your garden.....the cake looks yummy!

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  5. Looks delicious. I am partial to desserts......

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  6. I'm allergic to fresh pineapple but not canned. I've been trying to find a reason for buying a fresh one in order to show how to start a pineapple plant on my gardening blog. This will give me a chance to do that. Thanks

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  7. I'm allergic to fresh pineapple but not canned. I've been trying to find a reason for buying a fresh one in order to show how to start a pineapple plant on my gardening blog. This will give me a chance to do that. Thanks

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  8. Looks and sounds delicious Phillip. I would have to substitute the cow dairy for goat . . . not sure how that would all work . . . love the combination of pineapples, walnuts and carrots. ;>)

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  9. I'm making this for my company Thanksgiving Potluck on Tuesday, and really hope it comes out great. So excited to try!

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  10. I am embarrassed to admit I am drooling! gail

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  11. Phillip, that does look so good. Carrot cake adapts pretty well to gluten and dairy free too so I make it sometimes. What a yummy surprise for your family.~~Dee

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