1 cup finely chopped toasted unsalted macadamia nuts or pecans
Heat oven to 350 degrees F.
Grease three 9 x 1-inch cake pans. Line bottom with circle of wax paper.
Grease paper and lightly flour pans.
Carrot Cake: Sift together 1 3/4 cups plus 2 tablespoons
flour, baking soda, cinnamon and salt.
In large mixing bowl, combine oil, sugar and eggs. With electric mixer,
beat at medium speed until light in color, about 3 to 4 minutes.
At low speed, gradually add flour mixture, beating just until smooth.
Combine carrots, nuts, raisins and remaining 2 tablespoons flour. Gently
fold into batter. Pour batter into prepared pans.
Bake at 350 degrees F for 28 to 30 minutes.
Turn cake out and cool completely, paper side down.
Pineapple filling: In medium saucepan, combine pineapple
and sugar. Cook over low heat, stirring occasionally, until pineapple is tender,
about 15 to 20 minutes.
Combine pineapple juice and cornstarch, and stir into cooked pineapple;
boil for 1 minute, stirring constantly. Remove from heat; stir in vanilla extract.
Cool. Can be made ahead and chilled, covered, in refrigerator.
Cream Cheese Icing: In medium bowl, with electric mixer, beat together cream
cheese and butter. Add sugar and vanilla extract; beat until smooth.
To Assemble Cake: Peel paper off cake layers. Place one layer on serving
plate. Spread pineapple filling over cake layer. Place second layer on top of
filling and spread about 1 cup of icing over cake layer. Top with third layer
and spread remaining icing evenly over sides and top of cake.