Carrot and Pineapple Cake with Strawberry Chantily Frosting

Heeiii.. finally i try this recipe! hihihi.. can't imagine i finally made this cake after years found this recipe and willing to try. And i love it.. it moist.. not too sweet.. it has different taste than others in stores. For the frosting, i like mild.. so i made chantily frosting.. aaaanndd.. i add just a drop of strawberry essence into it ... yuhuuuu... overall taste bcome soo rich!! hihihii...

This recipe courtesy of Ina Garten Food Network. But i use chantily frosting instead of Cream Cheese frosting that she use. And i love Ina for her delicious cake recipes that always satisfy me so far.. Thanks Ina.. :)

The Recipe

Ingredients

For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups AP Flour

plus 1 tablespoon all-purpose flour, for dusting the raisin

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated

1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

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 carrots and 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.

Strawberry Chantily Frosting:

200 gr whipping cream in powder

400 ml cold water

confectioner sugar (depend on how sweet u want)

1/2 tsp strawberry essence ( u can use any other essence or just left it regular chantily)

Whip (beat in high speed) the whipping powder with cold butter.

Gradually add the confectioner sugar while beating.

Stop the beating until soft peak formed.

Add the essence and fold the batter.