2 ½ cups all-purpose flour (310 g), plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar (200 g), packed
½ cup granulated sugar (100 g)
3 large eggs, room temperature
1 cup vegetable oil (240 mL)
1 cup raisin (150 g)
1 cup crushed pineapple (225 g), canned
Icing
1 cup unsalted butter (225 g), (2 sticks) room temperature
12 oz cream cheese (340 g), room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar (240 g)
2 cups walnuts (200 g), crushed
Nutrition Info
Calories 1012
Fat 68g
Carbs 94g
Fiber 4g
Sugar 63g
Protein 11g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
2. Step
Grate the carrots on the small holes of a box grater. Set aside.
3. Step
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
4. Step
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
5. Step
With the mixer running, gradually pour in the vegetable oil.
6. Step
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
7. Step
In a small bowl, toss the raisins with the remaining tablespoon of flour.
8. Step
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
9. Step
Divide the cake batter evenly between the prepared pans and smooth the tops.
10. Step
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
11. Step
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
12. Step
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
13. Step
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
14. Step
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
15. Step
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
16. Step
Gently press the walnuts into the icing around the sides of the cake.
17. Step
Chill for 30-60 minutes to let the icing set, then slice and serve.
