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Tradewinds Carrot Cake

Serves 16.1 3/4 cups plus 4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or pecans
1/2 cup raisins or currants
2 cup diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1/2 cup softened butter
1 cup confectioners` sugar
1 teaspoon vanilla extract
1 cup finely chopped toasted unsalted macadamia nuts or pecansPreheat oven to 350 degrees F.Grease three 9 x 1-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.Carrot Cake: (first 10 ingredients) Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about 3 to 4 minutes. At low speed, gradually add flour mixture, beating just until smooth.Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently fold into batter. Pour batter into prepared pans.Bake at 350 degrees F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.Pineapple filling: (next 5 ingredients) In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes.Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla extract. Cool. Can be made ahead and chilled, covered, in refrigerator.Cream Cheese Icing: In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla extract; beat until smooth.To Assemble Cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake.Press chopped toasted nuts onto sides of cake.Makes one 9-inch 3 layer cake.Yields: 16 servings.

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