Carrot Cake with Pineapple Recipe

For Cake: Preheat oven to 350 F. Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of wax paper. Mix the sugars together in a large bowl. Stir in the buttermilk, vegetable oil, eggs, and vanilla. Pour in the flour mixture, carrots, pineapple, nuts, coconut, and raisins or currants, stirring just until well blended.

Grease and flour three 9 inch round cake pans. Line the bottoms with wax paper. Pour the batter into cake pans. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Loosen the cake layers from the edges of the pans and invert onto wire racks. Peel off the waxed paper and cool completely.

For Frosting: Beat butter and cream cheese together in a large mixing bowl until light. Add confectioners' sugar, orange peel, and vanilla, mixing well. Spread frosting between layers and on top and sides of cake. Cover and refrigerate overnight before cutting.

Tip: To frost a cake without messing up the plate, place long strips of wax paper on the plate to the edge. Frost the cake, pull out wax paper.