1. Preheat the oven and prepare the pans
Position a rack in the lower middle of the oven and preheat to 350 F. Butter two 9 " round cake layer pans. Line the pans with parchment paper. Butter the paper, sprinkle it lightly with flour, and then tap out the excess flour.
2. Mix the cake batter
Sift the flour, baking soda, cinnamon, and salt through a fine-mesh sieve placed over a medium bowl. Set aside. In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Fit a stand mixer with a paddle attachment. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 2 minutes. Reduce the speed to low and beat in the (1 tsp) vanilla extract. Slowly pour in the oil, mixing just until blended, about 1 minute. Add the flour mixture and mix just until no white streaks are visible. Add the carrots, pineapple, and finely chopped walnuts and mix until evenly distributed, 1-2 minutes.
3. Bake and cool the layers
Pour the batter into the prepared pans, dividing it evenly and lightly smoothing the tops. Bake until the tops look evenly borwned, feel firm to the touch, & a toothpick inserted in the center comes out dry, 30-35 minutes. Using pot holders, transfer the cakes to wire racks and let cool for 20 minutes. Working with 1 pan at a time, run a thin knife along the inside of the pan. Invert a wire rack on the pan & invert together. Lift off the pan and peel off the parchment. Invert another wire rack on the cake & invert the racks together, so the cake is top side up. Lift off the top rack. Let the cake cool completely on the rack, about 45 minutes. Repeat with the second cake layer.
4. Frost and serve the cake
Use the paddle attachment on a stand mixer to mix the cream cheese, butter, and vanilla extract on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low and mix in the confectioners' sugar until smooth. Transfer 1 cake layer to a plate. Using an icing spatula, spread about 1/2 of the frosting evenly over the cake. Center the second layer on top. Wipe the spatula clean, then spread about 1/4 of the frosting in a thin layer over the top and sides of the cake. Wipe the spatula clean again, and spread the remaining frosting in a smooth layer over the top and sides of the cake. Wipe the spatual clean again, and spread the reamining frosting in a smooth layer over the top and sides of the cake. Top the cake with the coarsely chopped walnuts. Cut the cake into 12 wedges and serve right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (346g)|
|Recipe Makes: 12|
|Calories from Fat: 518 (47%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 403.5mg||124 %|
|Sodium 365.5mg||13 %|
|Potassium 430.2mg||11 %|
|Total Carbohydrate 133.8g||39 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 130.2g|
|Protein 19.4g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1104
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