Carrot and Pineapple Cake Fixings For the cake: 2 cups granulated sugar 1/3 cups vegetable oil 3 extra-huge eggs, at room temperature 1 teaspoon unadulterated vanilla concentrate 2 1/2 cups in addition to 1 tablespoon generally useful flour, partitioned 2 teaspoons ground cinnamon 2 teaspoons preparing pop 1/2 teaspoons genuine salt 1 cup raisins 1 cup cleaved pecans 1 pound carrots, ground 1/2 cup diced new pineapple For the icing: 3/4 pound cream cheddar, at room temperature 1/2 pound unsalted spread, at room temperature 1 teaspoon unadulterated vanilla concentrate 1 pound confectioners' sugar, filtered For the enhancement: 1/2 cup diced new pineapple Bearings Preheat the stove to 350 degrees F. Spread 2 (8-inch) round cake skillet. Line with material paper, at that point spread and flour the dish. For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric blender fitted with the oar connection until light...