[KG_Panzerschreck]

Carrot Cake With Cream Cheese Icing

1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)

Icing:
1/2 cup unsalted butter, room
temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice

Special equipment: an electric mixer and 2 (9-inch) cake pans

For the cake:
Preheat the oven to 375. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing:
Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.