Ina's Carrot 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 pound carrots, grated

1/2 cup diced fresh pineapple

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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

Preheat the oven to 350 degrees and then grease two 8-inch round cake pans liberally with butter.
Beat the sugar, oil, and eggs together in the bowl of an standing mixer fitted with the paddle attachment until it turns a light yellow then 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 and combine. Fold in the carrots and pineapple then 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 then allow the cakes to cool completely.
Next, make your frosting. In the same standing mixer, combine the cream cheese, butter and vanilla until just combined. Add the sugar and mix until completely smooth.
To assemble: place one of the cakes flat-side up, on a flat plate. With an offset spatula, spread the top with frosting. Place the second cake on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Garnish with diced pineapple.

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