Ina Garten Carrot Cake
Ina Garten Carrot Cake. In the bowl of a stand mixer, beat together eggs, vegetable oil, and sugar, then stir in vanilla extract. Ina's genius twist (using fresh, diced pineapple instead of crushed, canned fruit) gives this cake amazing flavor and helps it bake up perfectly moist and tender, without fail.
In another bowl, sift together the flour, cinnamon, baking soda, and salt.
Place the second cake on top of the first cake, rounded-side up.
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Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the raisin/walnut mixture and the carrots and pineapple to the mixer and fold in. For Easter this year, I'm making the cake in advance, wrapping it well, and refrigerating it.
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Douglas Crumb
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