Madonna Inn's Carrot Cake

About 1 cup plus 1 tablespoon (5 ounces) whole wheat flour
About 1 cup plus 3 tablespoons (5 ounces) all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
4 eggs
About 3/4 cup (6 ounces) light brown sugar
6 ounces granulated sugar
2/3 cup vegetable oil
3 1/2 cups (12¾ ounces) grated carrots, from about 7 carrots
1 (8-ounce) can crushed pineapple, drained

Heat the oven to 350 degrees. Grease 2 (8-by-2-inch) round cake
pans, and line the bottoms with parchment. Grease the parchment,
then lightly flour the pans.

In a medium bowl, whisk together the wheat and all-purpose flours,
the salt, baking powder and soda, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment,
beat the eggs. With the mixer running, beat in the sugars, mixing
to combine thoroughly. Slowly beat in the vegetable oil.

Beat in the dry ingredients until fully combined, being careful not
to overbeat. Fold in the carrot and pineapple by hand.

Divide the mixture evenly between the two pans and bake 40 to 50
minutes, rotating halfway through for even baking, until the cakes
have risen and spring back when gently pressed in the center. A
toothpick inserted should come out clean.

Remove and cool the cakes on a rack before unmolding from the pans
and frosting.

Cream Cheese Icing:

1 pound cream cheese, at room temperature
3/4 cup plus 2 tablespoons (7 ounces) salted butter, at room
temperature
1 pound powdered sugar, sifted
1/2 cup drained crushed pineapple
1 1/2 teaspoons pure Bourbon vanilla

Cream together the cream cheese and butter until light and fluffy
with the paddle attachment. Beat in the powdered sugar in three
stages. Scrape the bottom and sides of the mixing bowl several
times to make sure all lumps are creamed. Do not over-whip the
icing; it can break and get soupy.

Blend in the pineapple and vanilla completely. This makes a
generous 4 cups of frosting.

Serves 12-16

(source : Ron Douglas Recipe Collection )