Celebration of Spring Carrot Cake

1 1/2 cups grated fresh carrots (about 2 large carrots)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see cooking notes)
2 1/4 cup flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
4 large eggs
1 1/2 cups sugar
1 1/4 cup vegetable oil
2 (4oz jars) pureed carrot baby food

Icing:
2 (8oz) package cream cheese at room temperature
1 1/2 sticks unsalted butter, cubed at room temperature
2 cups confectioners sugar
1 1/2 tbsp finely grated lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 1/2 cups fresh pineapple

For Cake:
Preheat oven to 350 degrees. Butter 2 8-inch square cake pans, line with buttered parchment paper and dust with flour. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside. Whisk the remaining flour, cinnamon, nutmeg, ginger, soda, and baking powder together in medium bowl. In another large bowl, beat the eggs and sugar with the electric mixture until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil and the pureed carrots. Scatter the dry ingredients over the wet and gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean....about 45 minutes.

For icing:
Beat cream cheese in large bowl until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly..for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over the top but leave the sides bare. Sprinkle icing with pineapple. Top with a second layer and repeat with remaining icing and pineapple.

Note: You can use about 1/2 a fresh medium pineapple...trimmed, cored, and finely chopped for the whole cake and frosting.

- Marlene Heaton