Carrot and Pineapple Cake

I can honestly say this carrot cake is one of the best baked goods I have ever made.  It. Was. THAT. Good!! So moist, super flavorful and the cream cheese icing - AMAZING!  And I knew it would be all those things because it's a Barefoot Contessa recipe - and she has, in my opinion, never put out a recipe that doesn't taste like solid gold. I love love love her recipes and her baked goods are the best of the best!  This cake was slightly involved and on the website is says "intermediate" level - so keep that in mind....it is time consuming....but it is certainly worth the effort. 

Here is the Barefoot Contessa's recipe word for word (and please do follow it carefully):

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 plus 1 tablespoon all-purpose flour, divided
• 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 (approx 3 1/2 cups)
• 1/2 cup diced fresh pineapple <I actually used a can of crushed pineapple, drained>

For the frosting:

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar, sifted

For the decoration:

• 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 <I baked my cakes for only 52 minutes and they were perfect>, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sifted confectioners sugar and mix until smooth.

Place 1 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. Decorate with diced pineapple.