Carrot cake with cream cheese frosting and pineapple

Ingredients:

Cake

• 2 cups granulated sugar
• 1 and 1/3 cups vegetable oil
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 2.5 cups + 1 tbsp premium flour, divided
• 2 tsp ground cinnamon
• 2 teaspoons of baking soda
• 1.5 tsp coarse salt
• 1 cup raisins
• 1 cup chopped walnuts
• 450 gr. grated carrots
• 0.5 cups fresh pineapple, diced

Glaze

• 350 g of cream cheese, room temperature
• 220 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 450 g powdered sugar, sifted

Decoration

• 0.5 cups fresh pineapple, diced

Preparation:

1. Preheat oven to 175°C.
2. Grease two 20cm round cake pans with butter. Line the pans with parchment paper, then grease with butter and dust with flour.
3. Cake:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, vegetable oil, and eggs until pale yellow. Add the vanilla extract. In another bowl, sift together 2.5 cups of flour, cinnamon, baking soda, and salt.
4. Add the flour mixture to the butter mixture. Mix the raisins and walnuts with 1 tablespoon of flour. Stir in the carrots and pineapple. Add to the dough and mix well.
5. Divide the batter evenly between the two prepared pans. Bake for 55-60 minutes, until a toothpick inserted into the cake comes out clean. Let the cakes cool completely in the pans on a wire rack.
6. Glaze:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, butter, and vanilla extract. Add the powdered sugar and beat until smooth.
7. Place one cake layer flat side up on a flat plate or cake stand. Use a knife or spatula to spread the frosting. Place the second cake layer on top, rounded side up, and spread the frosting evenly over the top and sides of the cake. Garnish with pineapple cubes.