Taste of Life: Carrot Cake

Ingredients

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra large eggs (room temperature)
1 teaspoon pure vanilla extract
2 cups plus
1 tablespoon all-purpose flour, divided
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
cup drained pineapple tidbits

Cream Cheese Frosting

3/4 pound cream cheese (room temperature)
pound unsalted butter (room temperature)
1 teaspoon vanilla
1 pound confectioners sugar, sifted

Mix the cream cheese, butter and vanilla in the bowl of an electric mix until just combined. Add the sugar and mix until smooth.

Preparation

Preheat oven to 350 degrees. Butter two (8-inch) round cake plans. Line with parchment paper, then butter and flour the pans. 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 cups flour, 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 two pans. Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. Top with cream cheese frosting.