Carrot and Pineapple Cake

Ingredients
For the Cake:
2 Cups Granulated Sugar
1 1/3 Cups Vegetable Oil
3 Extra-Large Eggs, at Room Temperature
1 Teaspoon Pure Vanilla Extract
2 1/2 Cups plus 1 Tablespoon All-Purpose Flour, Divided
2 Teaspoons Ground Cinnamon
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
1 Cup Raisins
1 Cup Chopped Walnuts
1 Pound Carrots, grated
1/2 Cup diced pineapple

For the Frosting:
3/4 Pound Cream Cheese at Room Temperature
1/2 Pound Unsalted Butter, at Room Temperature
1 Teaspoon Pure Vanilla Extract
1 Pound Confectioner's Sugar, Sifted

For Garnish:
Pineapple
Coconut

Directions:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans

For the Cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the Frosting:
Mix the cream cheese, butter adn vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Frost Cake and garnish with pineapple and coconut.