Ina's Carrot Cake

Ingredients

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 3 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup walnut pieces
• 1 cup raisins
• 1 pound carrots, grated
• 1/2 cup pineapple, chopped
• 2 pounds cream cheese, softened
• 1/2 pounds butter, softened
• 1 pound powdered sugar, sifted

Method

• Prepare 2 8" pans by buttering, lining with parchment and sprinkling with flour.
• In large electric mixing bowl, mix with paddle, the sugar and oil until well blended and light yellow. Add the eggs, 1 at a time, mixing after each addition. Add the vanilla.
• Sift all the dry ingredients. On low speed, add all the ingredients slowly.
• Mix the walnuts and raisins with 1 tablespoon of flour. This will keep the walnuts and raisins from falling to the bottom. Fold in the walnuts and raisins. Add the carrots and pineapple.
• Pour into prepared pans. Bake 55-60 minutes.
• Frosting: Beat the cream cheese and butter in an electric mixer bowl with the paddle until mixed well. Slowly add the powdered sugar and beat until smooth.

Notes

• SOURCE: Adapted from Ina Garten