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Recipes - ina garten carrot cake

Recipe Name

ina garten carrot cake

Submitted by

spunkysally

Recipe Description

From Foodnetwork Ina Garten

Quantity	2	Quantity Unit	8 inch pans	Servings
Prep Time (minutes)	10	Cook Time (minutes)	60	Ready In (minutes)	70

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ina garten carrot cake
Ingredients
Amt.	Measure	Ingredient



2	cups	granulated sugar
1 1/3	cups	oil, vegetable
3	extra large	eggs
1	teaspoon	vanilla extract/pure
2 1/2	cups	all purpose flour
1	tablespoon	all purpose flour
2	teaspoons	cinnamon, ground
2	teaspoons	baking soda
1 1/2	teaspoons	kosher salt
1	cup (not packed)	raisins
1	cup, chopped	walnut pieces,chopped
1	carrot (7-1/2")	Carrots (16 oz. bag)
1	cup, diced	pineapple

Steps

Sequence	Step

1	Preheat the oven to 350 degrees F. Butter 2 (8-inch)round cake pans. Line with parchment paper, then butter and flour pans. 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 grated carrots and diced 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.

frosting
Ingredients
Amt.	Measure	Ingredient



12	ounces	cream cheese (softened)
2	sticks	butter- unsalted at room temp.
1	teaspoon	vanilla extract/pure
3	cups unsifted	confectioners sugar - sifted

Steps

Sequence	Step

1	Mix the room temperature cream cheese, room temperature butter and vanilla in the bowl of an electric mitxer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place one 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.

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