Carrot Cake

This is Ina Garten's carrot cake recipe. I decided to use hers because of the fresh pineapple in it. I only did a couple of things different. I made it sheet cake style because I didn't feel like dealing with a layer cake. I didn't put walnuts in the cake, but put some toasted slivered almonds on top.

I was a little concerned with the massive amount of carrots in the batter. I was afraid there might be a legitimate healthfulness factor that could throw my body into shock. But the 2 cups of sugar in the recipe seemed to help me get over the influx of beta carotene. Just look at the batter...it's chock full of stuff!

Here's Ina's recipe for ya....

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

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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

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For the decoration:

1/2 cup diced fresh pineapple

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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. (I baked mine only about 25 minutes)

Allow the cakes to cool completely in the pans set over a wire rack.

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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.